Old-Fashioned Amish Beef & Potato Casserole (Layered & Cozy)
This old-fashioned Amish hamburger potato casserole layers 1/8-inch russet slices, well-seasoned beef, and a silky cream sauce for fork-tender comfort. Covered baking keeps moisture in; a final cheddar finish turns bubbly and golden.
Equipment
- 9×13-inch baking dish
- Aluminum foil
- Large Skillet
- Mixing bowl
- Whisk
- Mandoline (optional)
Ingredients
Beef Layer
- 1.5 lb ground beef (80/20)
- 1 small yellow onion, diced
- kosher salt to taste
- black pepper to taste
Potato Layer
- 4 cups russet potatoes, peeled & thinly sliced (1/8-inch)
Cheese
- 2 cups cheddar, shredded sharp preferred
Creamy Sauce
- 10.5 oz can cream of mushroom soup (or celery)
- 1 cup whole milk
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/4 tsp smoked paprika optional
Instructions
- Heat the oven & ready the pan: Preheat to 375°F / 190°C. Grease a 9×13-inch baking dish to help the sauce glide under the first potato layer.
- Brown the beef with onion: In a large skillet over medium-high, cook ground beef with the diced onion, breaking into small crumbles. Season with salt and pepper. Cook until browned and most moisture evaporates, 6–8 minutes. Spoon off all but 1–2 Tbsp fat if needed.
- Whisk the creamy sauce: In a bowl, whisk the cream of mushroom soup, milk, garlic powder, thyme, and smoked paprika (optional) until smooth and pourable.
- Slice potatoes & season: Peel and slice russets 1/8-inch thick (a mandoline helps). Toss with a pinch of salt and pepper so the potatoes themselves are seasoned.
- Layer for even cooking: Spread 1/3 of the sauce in the dish. Arrange 1/2 of the potatoes in shingled layers. Spoon 1/2 of the beef evenly over potatoes. Repeat with another 1/3 sauce, remaining potatoes, and remaining beef. Top with the final 1/3 sauce, spreading to the corners.
- Bake covered, then finish with cheese: Cover tightly with foil and bake 45–50 minutes until potatoes are just tender. Remove foil, scatter cheddar over the top, and bake 15–20 minutes more until bubbling and golden.
- Rest for clean slices: Let rest 10–15 minutes before slicing so the creamy layers can set.
Notes
Pro Tips: Keep potato slices even (1/8-inch) for even doneness; place any thicker pieces toward the edges. Spread sauce to the very edges to prevent dry corners. Add cheese only for the final bake so it browns without overcooking.
Sensory cue: Expect aromas of toasty cheddar, savory thyme, and buttery potatoes, with a glossy sauce bubbling at the edges.