Amish Harvest Casserole Recipe

Introduction

Amish Harvest Casserole is a comforting slow-cooked dish that brings together hearty ground beef, fresh vegetables, and a creamy sauce. Perfect for busy days, this casserole offers rich flavors with minimal prep, making it a family favorite during cooler months.

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup carrots, sliced
• 1 cup potatoes, diced
• 1 cup corn kernels
• 1 cup green beans, chopped
• 1 can (10.5 oz) cream of mushroom soup
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 cup shredded cheddar cheese

Instructions

1. Step 1: Brown the ground beef in a skillet over medium heat, then drain excess fat. Add the chopped onion and minced garlic, cooking until the onion becomes soft and translucent.
2. Step 2: Transfer the cooked beef mixture to a slow cooker. Layer all the sliced carrots, diced potatoes, corn kernels, and chopped green beans over the beef.
3. Step 3: In a separate bowl, stir together the cream of mushroom soup, dried thyme, dried parsley, salt, and black pepper. Pour this sauce evenly over the layered ingredients in the slow cooker and gently mix to combine.
4. Step 4: Cover and cook on LOW for 6 to 8 hours until the vegetables are tender and flavors are melded together.
5. Step 5: About 30 minutes before serving, sprinkle the shredded cheddar cheese evenly over the top. Cover again and let the cheese melt fully.
6. Step 6: Let the casserole stand for 10 minutes before serving to allow it to set and enhance flavors.

Tips & Variations

• Cut vegetables into uniform sizes to ensure even cooking throughout the dish.
• Prep the vegetables the night before to save time on cooking day.
• Substitute ground beef with ground turkey or chicken for a lighter version.
• Add mushrooms or bell peppers for extra flavor and texture.
• Try a blend of cheeses like mozzarella and Monterey Jack instead of cheddar.
• Make a vegetarian version by replacing meat with additional vegetables like zucchini or eggplant.

Storage

Store leftover casserole in an airtight container in the refrigerator for 3 to 4 days. To reheat, warm individual portions in the microwave or oven until heated through. This casserole also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables work well as long as they are cut into similar sizes to cook evenly during the slow cooking time.

Is it possible to make this dish in the oven instead of a slow cooker?

Yes, you can bake the casserole covered at 350°F (175°C) for about 1 to 1.5 hours or until vegetables are tender, but be sure to monitor the moisture so it doesn’t dry out.

Amish Harvest Casserole Recipe

Print Recipe

★★★★★

4.8 from 118 reviews

Amish Harvest Casserole is a hearty, comforting slow-cooked meal combining ground beef, fresh vegetables, and a creamy mushroom sauce topped with melted cheddar cheese. This wholesome dish is perfect for cozy family dinners and delivers a balanced blend of flavors and textures with minimal prep work.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 6 to 8 hours
• Total Time: 6 hours 15 minutes to 8 hours 15 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Base:

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Vegetables:

• 1 cup carrots, sliced
• 1 cup potatoes, diced
• 1 cup corn kernels
• 1 cup green beans, chopped

For the Sauce:

• 1 can (10.5 oz) cream of mushroom soup
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 cup shredded cheddar cheese

Instructions

1. Prepare Base: Brown the ground beef in a skillet over medium heat until fully cooked and no longer pink. Drain any excess fat. Add the chopped onion and minced garlic to the skillet and cook until softened and fragrant, about 3-4 minutes. Transfer this mixture to the slow cooker.
2. Layer Ingredients: Add the sliced carrots, diced potatoes, corn kernels, and chopped green beans to the slow cooker on top of the base. Pour in the cream of mushroom soup and sprinkle in the dried thyme and dried parsley. Gently stir everything together to combine all the ingredients evenly.
3. Slow Cook: Cover the slow cooker with its lid and cook on LOW for 6 to 8 hours. The vegetables should become tender and the flavors will meld beautifully during this cooking phase.
4. Finish: Approximately 30 minutes before serving, sprinkle the shredded cheddar cheese evenly over the top of the casserole. Replace the lid and continue cooking until the cheese melts. Once done, let the casserole stand for 10 minutes before serving to allow it to set and cool slightly.

Notes

• Cut vegetables into similar sizes for even cooking and texture.
• You can prep the vegetables the night before and refrigerate to save time on cooking day.
• Leftover casserole can be stored in the refrigerator for 3 to 4 days.
• This casserole freezes well for up to 3 months; thaw thoroughly before reheating.
• Variations include substituting ground turkey or chicken instead of beef, adding mushrooms or bell peppers for extra flavor, using different blends of cheese, or making a vegetarian version by increasing the amount of vegetables and omitting the meat.

Keywords: Amish harvest casserole, ground beef casserole, slow cooker casserole, comfort food, creamy mushroom casserole