This recipe definitely brings back memories. Elizabeth Coblentz would prepare this quite often, it’s a big, hearty casserole but – as the name suggests – it’s made on the stove-top in a skillet and wow it is a good supper! This is just a classic casserole, quintessentially Amish in every way. Store-bought canned foods like cream of mushroom soup are found in Amish kitchens more and more frequently, so the inclusion of the soup in the casserole really comes as no surprise. Try the recipe!
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.
I’m trying this for dinner.
Sounds just like the “ground beef stew” I’ve made for years (and that my mother made), only instead of mushroom soup, I use a can or two of diced tomatoes.
Simple but good.
I’m making this for dinner tomorrow.