Old-Fashioned Amish Beef and Potato Casserole

For the potato layers:

• 4 cups (about 2–3 large) Russet or Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch) 🥔

• 1 1/2 cups shredded extra sharp yellow cheddar cheese 🧀

For cooking:

• 1 tablespoon olive oil 🫒

• 2 tablespoons fresh parsley, chopped (for garnish) 🌿

Instructions 👩‍🍳👨‍🍳

1. In a large skillet, heat the olive oil over medium heat 🫒. Add the diced onion and minced garlic. Sauté for 2 minutes until softened and fragrant 🧄🧅.

2. Add the ground beef to the skillet. Cook for 5–7 minutes, breaking up the meat with a wooden spoon as it browns. Cook until no pink remains 🥄.

3. Drain excess fat from the beef mixture. Transfer browned beef mixture to a 6-quart slow cooker 🥘.

4. Add the condensed cream of mushroom soup, milk, salt, pepper and Worcestershire sauce to the slow cooker. Stir well to combine 🔄.

5. Arrange a layer of the sliced potatoes over the beef mixture, overlapping slightly 🥔.

6. Repeat layers with the remaining potatoes and beef mixture.

7. Cover slow cooker with lid. Cook on Low for 6–7 hours, until potatoes are fork tender 🍴.

8. During the last 30 minutes of cook time, sprinkle the shredded cheddar cheese evenly over the top 🧀. Re-cover and continue cooking until cheese is melted.

9. Serve hot, garnished with chopped parsley if desired. Enjoy! 🌿🍽️

Nutrition Information 📊

Calories: 534 kcal 🔥