Amish Farmhouse Feast

Nothing brings folks together like this cozy Amish Farmhouse Feast slow cooked in rich layers of beef sharp cheddar and potatoes It is nourishing heartwarming and always a crowd pleaser at family potlucks or just when I want something filling and old fashioned

I first discovered this after a chilly rainy day when all I wanted was a comforting supper The first bite instantly brought back memories of family gatherings around a big wooden table with laughter filling the kitchen

Ingredients

• Ground beef: for a hearty protein base use 80 20 or 85 15 for best flavor
• Onion: adds sweetness and aroma look for yellow onions that feel heavy and firm
• Garlic: brings earthiness and depth to the beef mince fresh cloves for best taste
• Condensed cream of mushroom soup: gives a creamy saucy layer choose low sodium if preferred
• Milk: creates a smoother sauce whole milk is creamy but two percent works
• Salt: for bringing out every flavor use kosher salt
• Black pepper: for subtle heat freshly ground is ideal
• Potatoes: soak up all the flavors choose waxy types like Yukon Gold and slice them thin for quick, even cooking
• Shredded cheddar cheese: gives a gooey, sharp finish grate from a block for the best melt
• Worcestershire sauce: adds umami and complexity go for a real aged version
• Olive oil: for sautéing and deepening the base flavor choose extra virgin

Instructions

Prep the Aromatics:

Chop the onion and mince the garlic Heat olive oil in a large skillet over medium heat Add onion and garlic Cook for at least five to seven minutes until onions are soft and translucent letting the flavors build gently

Brown the Beef:

Add ground beef to the skillet with the softened aromatics Break up any large pieces with a spatula Cook until the beef is browned and no longer pink Draining the fat will keep things from getting greasy while allowing more flavor from the sauté to stay

Mix and Combine:

Transfer the cooked beef mixture to your slow cooker Stir in condensed cream of mushroom soup milk salt black pepper and Worcestershire sauce Mix gently until well combined so everything is evenly coated

Layer the Potatoes:

Wash and peel the potatoes then slice them as thin as possible Spread a layer of sliced potatoes over the beef mixture pressing them down very slightly Layer more beef mixture on top Continue alternating layers until all potatoes and beef are used up finishing with potatoes just under the surface

Lower and Slow Set the Cooker:

Secure the slow cookers lid Set it to low and let the feast cook undisturbed for six to seven hours The potatoes should yield easily to a fork and everything will meld into one comforting casserole

Cheesy Topper:

After about six hours or when the potatoes are tender sprinkle the shredded cheddar cheese evenly across the top Replace the lid and cook for another thirty minutes letting the cheese get irresistibly melty and bubbly

Serve and Garnish:

Spoon hot generous helpings onto plates or bowls right from the slow cooker Finish with a sprinkle of fresh parsley if you like for a pop of color and freshness

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Cheese is the star here Nothing beats shredding your own block of sharp cheddar for that melty stretchy bite I always smile remembering my grandmother sneaking a chunk of cheese from the board whenever we cooked this together

Storage Tips

Transfer leftovers to an airtight container and store in the fridge for up to four days It tastes even better the next day Gently reheat portions in the microwave or a low oven covered with foil to keep moisture in

Ingredient Substitutions

For a lighter meal swap ground turkey or chicken for beef If you do not have cheddar try Monterey Jack or even mozzarella The cream of mushroom soup can be replaced with cream of celery or chicken soup for a twist Gluten free folks can look for certified gluten free condensed soups

Serving Suggestions

A big green salad and warm dinner rolls make this a true farmhouse meal Sometimes I like to serve it with pickled beets or crisp apple slices The simple creamy casserole balances beautifully with the bright fresh flavors on the side

Cultural and Historical Context

This dish draws from classic Amish home cooking traditions where frugality and hearty portions rule Many Amish farms raise their own beef grow potatoes and preserve cheese so this recipe reflects those resourceful roots These kinds of casseroles are staples for gatherings after church or big family get togethers

Seasonal Adaptations

In winter opt for waxy potatoes which hold their shape During summer try folding in a layer of sliced zucchini or yellow squash Fresh chives or snipped green onions are lovely as a garnish in the spring

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This Amish casserole is a tried and true favorite Make it for your next gathering and watch everyone ask for seconds

Frequently Asked Questions

→ What type of potatoes work best?

Yukon Gold or Russet potatoes are ideal because they hold shape and become tender during slow cooking.

→ Can I prepare this meal ahead of time?

Yes, you can assemble the ingredients in the slow cooker insert and refrigerate overnight prior to cooking.

→ Is it possible to use a different cheese?

Sharp cheddar gives a rich flavor, but you can substitute with Colby, Monterey Jack, or Swiss cheese.

→ How do I make this meal vegetarian?

Replace the beef with plant-based meat or extra mushrooms and use cream of celery soup for a vegetarian option.

→ What can I serve alongside this dish?

Pair it with steamed green beans, a crisp salad, or homemade bread for a full farmhouse meal experience.

→ How do I ensure the potatoes cook evenly?

Slice potatoes thinly and layer them evenly for consistent texture throughout the dish.