Amish Six Layer Dinner
10 Comments Aug 23, 2024
Updated Oct 12, 2024
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Make this easy and complete Six Layer Dinner in the slow cooker. Filled with potatoes, veggies and beef with a creamy sauce.
Other casseroles we love are Slow Cooker Hamburger Hash and Slow Cooker Beef Noodle Casserole.
Table of Contents
I found this recipe in an old cookbook called Amish Country Cookbook Volume 2. Although the recipe for Six Layer Dinner in this book was not a slow cooker recipe, I thought it would do well in the slow cooker. It’s a reasonably healthy recipe full of veggies.
Though, the Amish do not have slow cookers, you can still use yours to make this wonderful recipe. If you love a one pot meal like this, try my slow cooker ham dinner!
Recipe Ingredients
- Ground beef – Cooked, crumbled and seasoned with salt, pepper and onion powder
- White onion – sliced
- Celery – sliced
- Carrots – sliced
- Russet potatoes – THINLY sliced
- Cream of celery soup – Mix with 3/4 cup milk, this will may enough moisture for the recipe.
- {The full recipe is in the recipe card below the photos}
Variations
- Other cream soups that can be used are Cream of chicken with herbs, cream of bacon or cream of mushroom.
- Don’t want to use carrots? You can use fresh or canned green beans, sliced mushrooms, bell peppers or corn.
- Add cheese to the top of the casserole for even more flavor.
Step by Step Directions
- Brown the ground beef in a skillet on the stove-top, drain. Add salt, pepper and onion powder to meat.
- Add the ground beef, then the onion.
- Next, add the celery and carrots.
- Add the sliced potatoes next.
- In a bowl mix the cream of celery soup and milk.
- Pour this mixture over the casserole.
- Place the lid on te slow cooker and cook on LOW for 5 hours or until the potatoes and carrots are tender.
Can I freeze this?
Potatoes don’t freeze and thaw well. It’s best to refrigerate this and eat within a few days.
How to serve:
- This is a complete meal in one pot! There is no need to serve this with any sides.
- If you need to extend this meal, serve it over white rice and/or with a green salad.
More slow cooker casserole recipes to try:
- Slow Cooker Fiesta Chicken and Rice Casserole
- Slow Cooker Chicken Enchilada Casserole
- Slow Cooker John Wayne Casserole
- Slow Cooker Hamburger Potato Casserole
- Slow Cooker Chili Cheese Casserole
- Slow Cooker Chicken Cordon Bleu Casserole
- Slow Cooker Hashbrown Casserole
- Slow Cooker Vintage Potato and Ham Dinner
Amish Six Layer Dinner
Equipment
Ingredients
- 1 lb. ground beef
- ¼ tsp. salt
- ¼ tsp. pepper
- ¾ tsp. onion powder
- 1 cup white onion, sliced
- 1 cup celery, sliced
- 2 cups carrots, peeled and sliced
- 2 cups russet potatoes, thinly sliced
- 10.50 oz. cream of celery soup , (undiluted)
- ¾ cup milk
Instructions
- Brown the ground beef in a skillet on the stove-top, drain.
- Add salt, pepper and onion powder to meat.
- Layer the ingredients: hamburger, then onion, celery, carrot, and potato.
- In a small bowl whisk together the cream of celery and milk. Pour over the potatoes, meat and veggies.
- Cover and cook on LOW for 5 hours without opening the lid during the cooking time.
- Serve and enjoy!
Sarah’s Notes
- Other cream soups that can be used are Cream of chicken with herbs, cream of bacon or cream of mushroom.
- Don’t want to use carrots? You can use fresh or canned green beans, sliced mushrooms, bell peppers or corn.
- Add cheese to the top of the casserole for even more flavor.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Sarah’s right, potatoes don’t freeze well. If you like how they taste after a freeze & thaw, then great for you, but don’t tell her that she’s wrong.
Anyway, made this, family greatly enjoyed it! Reminded me of something called “Girl scouts Dinner” that my grandma used to make. Thank you!!
If the recipe is doubled, will the 6qt be large enough? Should cook time be increased? Planning to take to a church covered dish and would like the recipe to serve more than five.
It will fit and you may have to cook a bit longer.
You are 100% wrong about freezing potatoes. I have been freezing potato casseroles, soup and with beef/pork roasts for TWENTY years ( some for 6 months) with no loss of potato flavor or taste. Where did you arrive at that conclusion?
The texture is not the same it is mealy, but I may have different taste.
I love potatoes almost every way I can fix them. As to freezing them not so much. If they are frozen the thaw process seems to take a lot of the taste. If you have a casserole with multiple other ingredients, you might get away with it.
Can I use Fat Free milk?
Yes, I often use that in this recipe.
Could you use ground turkey?
Yes, that will work well.