Name: Amish Harvest Casserole Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
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

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Whenever the crisp days of autumn roll in, I find myself reaching for cozy recipes that warm both the heart and the kitchen. That’s exactly why I love this Amish Harvest Casserole recipe—it’s a comforting embrace of hearty ground beef, fresh veggies, and a touch of creamy bliss. This dish brings together simple ingredients to create a homestyle casserole that feels both nostalgic and satisfying.

This Amish Harvest Casserole recipe works beautifully for busy weeknights when you want something filling without a fuss. I’ve also served it at casual family gatherings, and it always disappears quickly! If you’re craving a one-dish meal that’s rich in flavor yet easy to assemble, this is definitely one to add to your rotation.

Ingredients You’ll Need

Each ingredient in this Amish Harvest Casserole recipe plays an important role in creating that just-right balance of savory, creamy, and hearty textures. When shopping, try to pick fresh vegetables and a good quality ground beef to really boost the flavor.

Ground beef: I opt for 80/20 for flavor and juiciness, but leaner works if you prefer.
Onion: Adds a subtle sweetness—yellow onions work best here.
Garlic: Fresh minced garlic is key for that warm, aromatic base.
Salt: Enhances all the natural flavors. I usually start with a teaspoon but taste as you go.
Black pepper: Freshly ground if you can; it brightens the dish.
Carrots: Sliced for a little sweetness and color contrast.
Potatoes: Diced small so they cook evenly; Yukon Golds or reds hold their shape nicely.
Corn kernels: Adds bursts of sweetness—fresh or frozen works great.
Green beans: Chopped into bite-sized pieces for even cooking and a pop of color.
Cream of mushroom soup (10.5 oz can): This creamy base ties everything together and adds savory depth.
Dried thyme: Gives a gentle earthiness that’s perfect for fall flavors.
Dried parsley: For a fresh herb note without overpowering.
Shredded cheddar cheese: Use sharp cheddar for that melty, tangy finish on top.

Variations

One thing I love about the Amish Harvest Casserole recipe is how easy it is to personalize. Whether you’re tweaking it for what’s in your fridge, dietary needs, or simply to mix things up, feel free to make it your own.

Ground turkey or chicken: I’ve swapped beef for ground turkey when I wanted a lighter protein, and it worked surprisingly well.
Dairy-free version: Using a coconut milk-based cream soup and dairy-free cheese makes it allergy-friendly without losing that creamy goodness.
Vegetarian twist: Skip the meat and add mushrooms or lentils for an earthy, hearty variation.
Seasonal veggies: In the summer, I like to toss in zucchini and cherry tomatoes instead of potatoes and green beans.
Extra cheese: Sometimes I sprinkle a mix of mozzarella and cheddar for a gooey, stringy topping that everyone loves.

How to Make Amish Harvest Casserole Recipe

Step 1: Brown the Beef and Sauté Aromatics

Start by heating a large skillet over medium-high heat. Add your ground beef, breaking it up as it cooks until nicely browned. Once browned, drain any excess fat, then toss in the chopped onion and minced garlic. Sauté together until the onion turns translucent and fragrant—about 3 to 4 minutes. Remember, this step builds a flavorful base, so don’t rush it!

Step 2: Mix in Vegetables and Seasonings

Next, add your carrots, potatoes, corn, and green beans directly to the skillet. Sprinkle in the salt, black pepper, dried thyme, and dried parsley. Stir everything well so that the spices and veggies blend with the savory beef. Let this mixture cook for about 5 minutes, just until the veggies start to soften—this helps them finish cooking evenly in the oven without becoming mushy.

Step 3: Combine with Cream of Mushroom Soup

Pour in the can of cream of mushroom soup and stir well to coat all the ingredients. This creamy sauce is what makes the casserole so luscious and comforting. If you prefer it a little looser, you can add a splash of milk or broth here to reach your right consistency.

Step 4: Transfer to Baking Dish and Add Cheese

Once the filling is ready, spread it evenly into a greased 9×13-inch baking dish. Sprinkle the shredded cheddar cheese generously over the top. This final layer melts into a golden, bubbly crust that’s absolutely irresistible. I always make sure to get every corner covered—I’ve learned that the cheese edge is the first to go at my dinner table!

Step 5: Bake Until Bubbling and Golden

Pop the casserole in a preheated oven at 350°F (175°C) and bake uncovered for about 30 to 35 minutes. You’re looking for the edges to be bubbling and the cheese to be melted and slightly golden brown. If you want extra crispiness on top, you can broil for a minute or two—just watch carefully so it doesn’t burn!

How to Serve Amish Harvest Casserole Recipe

Amish Harvest Casserole Recipe - Recipe Image

Garnishes

I often sprinkle freshly chopped parsley or chives on top after baking—these bright herbs add a fresh pop of color and flavor that balances the richness. Sometimes a dollop of sour cream on the side adds an extra creamy touch that everyone appreciates, especially if you like a tangy contrast.

Side Dishes

This casserole is a hearty meal on its own, but I love pairing it with a crisp green salad for freshness or some crusty bread to soak up every last bit of sauce. Roasted Brussels sprouts or steamed green beans also complement the autumn vibes perfectly.

Creative Ways to Present

For family gatherings, I serve this Amish Harvest Casserole recipe in individual ramekins or mini cast iron skillets—it looks so inviting and feels special. You could also layer it in clear glass baking dishes so guests can admire all the colorful veggies before the first scoop.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge and they keep well for up to 4 days. When reheating, adding a splash of broth helps revive the casserole’s creamy texture without drying it out.

Freezing

This casserole freezes beautifully! I make it ahead, bake it partially, then freeze before adding cheese. When ready to eat, thaw overnight, add cheese, and bake until bubbly. This way, you get fresh-tasting casserole even on the busiest days.

Reheating

I reheat leftovers in the oven at 325°F (160°C) covered with foil to prevent drying, for about 20 minutes or until heated through. The cheese on top crisps up again nicely, almost like it’s freshly baked.

FAQs

Can I use fresh mushrooms instead of canned cream of mushroom soup?

Absolutely! You can make your own creamy mushroom sauce with fresh mushrooms, butter, flour, and milk. Just sauté the mushrooms until tender, then add flour to make a roux before slowly whisking in milk. This homemade sauce adds extra depth and freshness, though it takes a bit more time.
Is this Amish Harvest Casserole recipe suitable for meal prepping?

Yes! It’s perfect for meal prepping since it stores and reheats very well. Prepare the casserole in advance, then portion into individual containers for easy grab-and-go meals during the week.
Can I add other vegetables to this casserole?

Definitely! This recipe is super versatile. Feel free to add your favorite veggies like peas, zucchini, or bell peppers. Just adjust cooking times to make sure everything is tender.
What’s the best cheese to use for this casserole?

I recommend sharp cheddar because it melts well and adds a nice tangy bite. But you can also experiment with Colby, Monterey Jack, or a cheese blend for different flavor profiles.
How do I prevent the casserole from being soggy?

To avoid sogginess, make sure to brown the meat well and drain excess fat, and don’t overcook the veggies before baking. Also, keeping the potatoes diced small helps them cook evenly without releasing too much water. Finally, baking uncovered allows moisture to evaporate so the casserole sets nicely.

Final Thoughts

This Amish Harvest Casserole recipe feels like a warm hug on a plate, blending simple ingredients into something really special. I hope you enjoy making it as much as I do—there’s nothing like the smell of bubbling cheese and hearty harvest vegetables filling your kitchen. Give it a try for your next cozy meal; I promise it’ll become a favorite quick comfort food you’ll turn to again and again.