This cheesy and hearty Amish Cheeseburger casserole was inspired by one of my favorite Amish cookbooks and is adapted to be made in the crockpot, with the baked method also included in the recipe. This easy Amish cheeseburger casserole with potatoes, beef and cheese is then topped with pickles, lettuce and tomatoes, or your favorite cheeseburger toppings! If you love adding sauce to your dishes or would like a little extra cheeseburger flavor, be sure to try out the creamy cheeseburger sauce with this Amish Casserole! See below the recipe for photos and notes.
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Amish Cheeseburger casserole (slow cooker or baked)
- 1 pound ground beef
- 3 tablespoons A1 steak sauce
- 1/4 teaspoon paprika
- 1/4 teaspoon ground mustard
- 2/3 cup diced onion yellow or white
- 4 oz. diced fresh mushrooms optional *see note
- 5 medium potatoes cubed
- 10.5 oz. cream of mushroom soup
- 10.5 oz. cheddar cheese or cream of chicken soup
- 1/2 teaspoon salt or to taste
- shredded cheddar cheese
- Your favorite cheese burger toppings see below for topping ideas.
- 1/4 cup ketchup
- 1/2 cup mayonnaise or miracle whip
- 1 1/2 tablespoons prepared yellow mustard
- 2-3 tablespoons dill pickle juice add to taste
Slow cooker method:
- Brown the beef and season lightly with a few dashes of salt and ground black pepper. Drain the beef if needed, then stir in the A1 steak sauce, paprika and ground mustard.
- Cube the potatoes (peeling is optional) and place in the bottom of a 6-7 quart crockpot/slow cooker. Place diced onions and mushrooms over top, then spread the beef mixture over the vegetables.
- Combine the soups and salt and pour over the beef and vegetables, ensuring potatoes are fully covered. Cover and cook on high for 3-4 hours or on low for 5-6 hours. Once the potatoes have softened to your preference, turn off the heat and add the shredded cheddar cheese on top. Cover the casserole with the lid until the cheese has melted. Cool slightly then serve with the toppings of your choice and the cheeseburger sauce.
- Preheat oven to 350 degrees.
- Cook the cubed potatoes for 15 minutes, or until mostly softened. Brown the beef and season lightly with salt and pepper. Drain the browned beef if needed.
- Stir the diced onions, diced mushrooms, A1 steak sauce, ground mustard and paprika into the beef mixture. Cook for a few more minutes until the onions and mushrooms are tender, then remove from the heat and dump the beef mixture into a large heat resistant bowl. Add the cream of soups and salt, then stir the mixture. Gently fold in the cooked potatoes, then transfer the casserole to a 9 by 13 inch baking dish and top with shredded cheese of your choice.
- Bake the Amish Cheeseburger casserole in the preheated oven for 20 minutes or until the casserole is bubbly and the cheese has melted. Allow the casserole to cool slightly then serve with toppings of your choice and the optional sauce.
For the cheeseburger sauce:
- Place the sauce ingredients in a small bowl and then stir until well combined and smooth, adding pickle juice to taste.
You can add a lot of fun toppings to this cheeseburger casserole such as: shredded lettuce, diced tomatoes, dill pickles, diced onions, fried onions, sauteed or raw mushrooms, olives and more!
Try adding some peppermint fruit salad to your meal or smoky crockpot creamed corn. Some dessert recipes that would pair well with this meal are Raspberry cheesecake cookies or Reese’s peanut butter skillet cookie!
Add Veggies and potatoes to the crockpot.
If using the Crockpot method, there is no need to precook the potatoes or veggies because the slow and moist heat of the slow cooker/crockpot softens the vegetables nicely.
Note* 4 oz. Canned mushroom pieces can also be used in this recipe, If using the baked method then you can skip sauteing the mushrooms with the onions and beef mixture.
Add the Beef mixture on top of the potatoes and veggies.
I prefer to drain the beef before adding the seasonings and steak sauce. This helps to prevent the casserole from becoming greasy. Adding the seasonings after the beef is drained prevents losing some of the flavor while draining the beef.
Combine the soups and salt and then pour over the beef and veggie mixture.
Be sure to cover the potatoes with the soup mixture to keep them in moisture as they cook in the crockpot/slow cooker.
Feel free to stir in salt to taste after the casserole has cooked if you prefer.
In the last 30 minutes of cooking, assemble the toppings and combine the sauce (optional).
Our favorite toppings for this casserole are diced onion, diced tomatoes, shredded lettuce, cubed dill pickle slices and of course the cheeseburger sauce adds another level of flavor to the casserole!
My husband thinks this Amish Cheeseburger Casserole is more like a cheeseburger potato bar than a casserole. What would you call it? I’d love to hear your opinion of this dish in the comments below!
If baking this casserole, be sure to precook the potatoes, brown the beef and saute the veggies before baking.
Feel free to pin for later and leave your comments below, Thank you!