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Amish Harvest Casserole

You know those recipes that feel like a warm hug in a bowl? This Amish Harvest Casserole is exactly that! Loaded with seasoned ground beef, hearty vegetables, and a creamy sauce, it’s topped with golden, melted cheddar for the ultimate comfort food experience. It’s wholesome, easy to make, and perfect for family dinners or lazy weekends when you just want something warm and satisfying.

Why You’ll Love This Recipe

Every time this casserole cooks, the aroma fills the kitchen with that “homey” smell that reminds you of cozy Sunday dinners. It’s made with simple, everyday ingredients, yet it tastes like something truly special. Best of all, it’s a complete meal in one dish—minimal prep, easy cleanup, and totally delicious.

The Secret to the Best Amish Casserole

The secret to this hearty dish is all about building flavor. Browning the ground beef and sautéing the onions first creates a deep, savory base that carries through the whole casserole. And that cheesy topping? Don’t skip it—it’s what turns this from comforting to downright crave-worthy.

Key Ingredients

  • Ground Beef: Adds rich, hearty flavor.
  • Vegetables: A colorful mix of carrots, potatoes, corn, and green beans brings freshness and balance.
  • Creamy Base: Cream of mushroom soup ties everything together in a silky sauce.
  • Cheddar Cheese: Melts beautifully for a gooey, golden finish.

Ingredient Swaps & Add-Ins

  • Use ground turkey or chicken for a lighter version.
  • Add mushrooms or bell peppers for extra depth.
  • Try different cheese blends like mozzarella, gouda, or Colby jack.
  • Add a pinch of red pepper flakes for a little heat.

Tips for Success

  • Brown the beef well—it builds flavor.
  • Cut veggies into even pieces for consistent cooking.
  • Avoid lifting the lid too often if using a slow cooker.
  • Let the casserole rest for 10 minutes before serving to set.

Ingredients

For the Base:

  • 1 lb ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp salt
  • ½ tsp black pepper

For the Vegetables:

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

For the Sauce:

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

Instructions

  1. Prepare the Base
    • In a skillet, brown the ground beef over medium heat until fully cooked.
    • Drain excess fat.
    • Add onion and garlic; cook until soft and fragrant.
    • Transfer to a slow cooker.
  2. Layer Ingredients
    • Add all vegetables on top of the beef mixture.
    • Stir in cream of mushroom soup, thyme, and parsley.
    • Mix gently until evenly combined.
  3. Slow Cook
    • Cover and cook on LOW for 6–8 hours, or until vegetables are tender and flavors are well combined.
  4. Finish & Serve
    • Sprinkle cheddar cheese over the top about 30 minutes before serving.
    • Cover again and cook until cheese is melted and bubbly.
    • Let the casserole rest for 10 minutes before serving.

Recipe Notes

  • Cut vegetables into similar sizes for even cooking.
  • Prep veggies the night before to save time.
  • Store leftovers in the fridge for up to 4 days.
  • Freeze (without cheese) for up to 3 months.

Serving Suggestions

  • Crusty bread or dinner rolls
  • A fresh green salad
  • Steamed broccoli
  • A glass of apple cider for the perfect fall pairing 🍂