'Amish Farmhouse Feast'—every time I serve this, my family says it tastes like it came straight from an Amish farm kitchen. Warm, filling, and gone in minutes!

This Amish Beef and Potato Casserole is a family favorite that brings warmth and comfort to our dinner table. It's a hearty dish made with love and perfect for those crisp autumn evenings when you're looking for something cozy and nourishing. The mix of tender beef, creamy potatoes, and savory sauce is truly delightful, and the best part is that it's all simmered together in the slow cooker, creating a rich and flavorful meal without much fuss. This recipe is dear to me because it brings back memories of Sunday dinners with my own family back in the day, and it's simple enough for anyone to prepare, even on a busy weekday.

This casserole pairs beautifully with a fresh, crisp salad on the side, perhaps something with greens and a light vinaigrette to balance out the richness of the dish. You can also serve it with a slice of crusty bread to soak up the delicious gravy, or go for classic steamed vegetables like green beans or carrots for a refreshing contrast. For a truly indulgent experience, finish with a cool apple crisp or vanilla ice cream for dessert.

Servings: 6

2 pounds ground beef
1 onion, chopped
3 cloves garlic, minced
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
4 cups thinly sliced potatoes
1 1/2 cups shredded cheddar cheese
1 tablespoon Worcestershire sauce
1 tablespoon olive oil

1. In a large skillet over medium heat, add olive oil and cook the chopped onion and minced garlic until fragrant.

2. Add ground beef to the skillet and cook until browned. Drain excess fat.

3. In a slow cooker, combine the cooked beef mixture, cream of mushroom soup, milk, salt, pepper, and Worcestershire sauce.

4. Arrange a layer of sliced potatoes over the beef mixture.

5. Continue layering until all the potatoes and beef mixture are used.

6. Cook on low heat for 6-7 hours or until the potatoes are tender.

7. In the last 30 minutes of cooking, sprinkle the shredded cheddar cheese on top. Cover and cook until the cheese is melted.

8. Serve hot, garnished with fresh parsley if desired.

If you have picky eaters, you can swap the cream of mushroom soup with cream of chicken soup for a milder flavor. For more veggies, add a cup of chopped carrots or celery. If you'd like a bit of a spicy kick, mix in a tablespoon of chili powder when cooking the beef. You can also use sweet potatoes instead of regular potatoes for a different twist. For a gluten-free version, ensure your condensed soup is gluten-free.