This Hearty Mashed Potato and Beef Casserole is a true “plate-piler”. I love to eat these types of meals, because everything is just all jumbled together… I mean, think about it, you’ve got ground beef, mashed potatoes, cheese, mushrooms, seasonings all just sort of baked together in this incredible melding of flavors. The mashed potatoes make this kind of like a shepherd's pie, but this is a more scaled down version.
🥄 Casserole is King
These types of casseroles are so popular among the Amish for obvious reasons: first, most Amish homemakers with large families are very busy. There’s canning, sewing, bill-paying, homework-helping, argument-refereeing, lunch-packing, and on and on and on it goes. Also on the list “supper-making. If you’re an Amish homemaker, you want to a supper that you can literally throw together and pop in the oven and get back to your work.
This hamburger mashed potato supper fits that bill, especially if you have leftover mashed potatoes. Which is fairly frequently, since mashed potatoes are very popular in Amish kitchens. So this recipe just checks a lot of the boxes. A meal like this is super for a family dinner, it’s also easy to throw together if you’re attending a potluck, for an after-church meal, or other church event. Also, it freezes well so this is a great dish to take to a family that need some help.
📋 Step By Step Mashed Potato and Ground Beef Casserole
Mashed potato hamburger casserole is good anytime of year. I mean, this has everything you need it in for sustenance and comfort: veggies, meat, potatoes...wow!
Now, on the recipe itself...two bacon strips is not a lot and I can tell you that I’d probably do four or five but I’m sticking to the original recipe.
Again, I'd go with more bacon! And you can make additions that tailor to your own taste, like garlic or seasoning salt. You can also replace the ground beef or blend it with ground turkey, ground sausage, or venision.
The bacon fat and the ground beef make a super combination in this mashed potato casserole! You can also expand the rosters of veggies that are included in this recipe like corn, green beans, peas, or asparagus. Some people swap out the mushrooms with cream of mushroom soup, but I prefer keep the recipe the way it is.
This casserole bakes well in a 9 X 13 glass baking dish, but it would also do just find in one of those big round roasters.
Also, if you don't have leftover mashed potatoes but you still want to try this casserole, you can use instant, it'll still taste good! Or, if you are feeling very industrious, you can make your own from-scratch creamy mashed potatoes. I think a creamy texture mashed potatoes goes best in this recipe.
Leftovers make good freezer meals, just put into sealable containers, freezer and reheat when ready to eat again.
🍲 Other Favorite Amish Casseroles
Check out these other hearty favorites!
Amazing Amish Country Casserole
A classic!
Grandma Graber's Quick and Easy Casserole
A delicious Amish creation!
Sunday Church Chicken Casserole
So tasty!
Six-Ingredient Amish Casserole
Amazingly good!
🖨️ Full Recipe
Hearty Amish Mashed Potato and Beef Casserole
Ingredients
- 1 pound ground beef
- 2 strips bacon diced
- 1 onion medium chopped
- ¼ pound fresh mushrooms sliced
- 1 large carrot finely chopped
- 3 tablespoons flour
- 1 cup beef broth
- 1 tablespoon Worchestershire sauce
- 1 teaspoon salt
- ¼ teaspoon pepper
- 3 cups hot mashed potatoes
- ¾ cups shredded cheddar cheese divided
Instructions
- Fry bacon in a largeskillet until crisp.
- Drain, reserving 1 teaspoon of drippings
- Set bacon aside.
- Cook beef in drippingsuntil no longer pink.
- Drain
- Toss onion, mushrooms,carrots, and celery in flour, add to skillet with broth, Worcestershire sauce,salt, and pepper.
- Bring to a boil.
- Reduce heat.
- Simmer uncovered for 15-20minutes until vegetables are tender.
- Add beef and bacon.
- Put into a greased 2-quartbaking dish.
- Combine potatoes and ½cup of cheese, spread over beef mixture.
- Sprinkle with remainingcheese.
- Bake uncovered at 350 for20-25 minutes or until heated through.
Michelle
Come on, man! If you're going to post recipes, then at least review them for omissions and typos. The ingredient list in your article calls for bacon and 1/4 teaspoon pepper but not in the print version. No bacon shown as an ingredient in the print copy although it does tell you to cook it. The print version calls for 1 whole teaspoon of pepper vs the 1/4 tsp listed before. Big difference on that one, Bub! Also, both say to add the celery with the other vegetables. What celery?!?! Not an ingredient in either place! I made this tonight and it's cooling now as I type this. Hope it tastes okay with 4x the pepper and no celery.
Kevin Williams
Thanks, Michelle, I am adjusting to a new format and that is causing some hiccups. I corrected the recipe.