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Amish Harvest Casserole

Hearty Amish Harvest Casserole for Cozy Family Meals

Experience the warmth with Amish Harvest Casserole, a comforting dish featuring savory ground beef, vibrant vegetables, and gooey cheese.
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Prep Time 15 minutes
Cook Time 8 hours
Resting Time 10 minutes
Total Time 8 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 lb Ground Beef Can substitute with ground turkey or chicken for a leaner option
  • 1 cup Onion (chopped) Can substitute with shallots for a milder taste
  • 2 cloves Garlic (minced) Fresh garlic is preferred for the best aroma
  • 1 tsp Salt Adjust based on dietary needs
  • 1 tsp Black Pepper Use fresh cracked for better flavor
  • 2 cups Carrots (sliced) Can substitute with frozen carrots if time is short
  • 2 cups Potatoes (diced) Frozen diced potatoes are a convenient substitute
  • 1 cup Corn Kernels Can replace with sweet peas for variety
  • 1 cup Green Beans (chopped) Frozen green beans are also an option
  • 10.5 oz Cream of Mushroom Soup Use homemade or cream of celery for a twist
  • 1 tsp Dried Thyme Fresh thyme can also be used for a brighter taste
  • 1 tsp Dried Parsley Omit if not available
  • 1-2 cups Shredded Cheddar Cheese Swap for a blend of cheeses for varied flavor

Equipment

  • Slow Cooker
  • Skillet

Method
 

Step‑by‑Step Instructions for Amish Harvest Casserole
  1. In a large skillet over medium heat, brown 1 pound of ground beef until fully cooked, about 7-10 minutes. Drain any excess fat and then add 1 chopped onion and 2 minced garlic cloves. Sauté until the onion is soft and translucent, usually about 5 minutes. Transfer this savory mixture into the slow cooker.
  2. Next, add 2 sliced carrots, 2 cups of diced potatoes, 1 cup of corn kernels, and 1 cup of chopped green beans into the slow cooker. Stir everything gently to distribute the ingredients evenly.
  3. Pour in a 10.5 oz can of cream of mushroom soup, along with 1 teaspoon of dried thyme and 1 teaspoon of dried parsley. Mix gently until all the vegetables are coated, then cover the slow cooker.
  4. Set your slow cooker to LOW and let the casserole cook for 6 to 8 hours until the veggies are soft and the dish is bubbling.
  5. About 30 minutes before serving, sprinkle 1 to 2 cups of shredded cheddar cheese over the casserole and replace the lid to allow the cheese to melt.
  6. Once cooked, turn off the slow cooker and let the casserole sit, uncovered, for about 10 minutes.
  7. Scoop the warm Amish Harvest Casserole onto plates and enjoy!

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 32gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 600IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Consider pairing it with a bright salad or crusty bread for a complete meal. Leftovers can be stored in the fridge for up to 4 days or frozen for 3 months.

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