This is a quintessential Amish dish. Use a heavy, cast-iron skillet to prepare this if you have one. The ingredient amounts in this recipe can easily be tweaked according to how large or small your family is.
Cream of mushroom soup is a surprising staple in many Amish kitchens. Gloria Yoder, who pens The Amish Cook column, generally stays away from such heavily processed items, but many Amish cooks started using items like canned soups during the Great Depression as a way to stretch meals and dollars even farther.
So if you are looking for a simple, inexpensive, but tasty supper, look no farther than the recipe below! Thanks to reader Heather for the photo! Serve with a big slice of crusty bread to really round out the meal!
- 1 pound lean ground beef
- 1 large onion, diced
- fresh potatoes, peeled and diced
- sliced fresh carrots
- 1 can cream of mushroom soup
- additional liquid as needed (water or milk, milk makes a richer casserole)
- Soft cheese (cheddar or Colby in slices or shredded)
- Brown hamburger in a large heavy skillet with a tight-fitting lid.
- Drain the meat well and top with onions, potatoes, and carrots.
- Put mushroom soup over all, then top with a soft cheese.
- Cover and simmer for 45 minutes.
- Check occasionally adding water or milk as needed.
- Serve hot.