Amish Harvest Casserole

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You know those recipes that just feel like a warm hug? This Amish Harvest Casserole is exactly that! Loaded with ground beef, tender vegetables, and topped with melty cheese, it’s the kind of comfort food that makes everyone gather around the table with smiles.

Why I Love This Recipe

Every time I make this, my kitchen fills with the most amazing aroma! It’s one of those magical slow cooker recipes where simple ingredients transform into something incredibly comforting. Plus, it’s basically a complete meal in one pot – my kind of easy cooking!

The Secret to Success

The key here is layering flavors. Starting with well-browned beef and sautéed onions creates a rich base that infuses everything else as it cooks. And don’t skip that cheese topping at the end – it takes this from good to absolutely crave-worthy!

Key Ingredients

The Protein: Ground beef brings richness and satisfies
The Veggies: A rainbow of carrots, potatoes, corn, and green beans
The Creamy Element: Mushroom soup makes everything velvety
The Finish: Sharp cheddar creates that irresistible cheesy top

Make It Your Own

• Swap ground turkey for beef
• Add mushrooms for extra earthiness
• Try different cheese blends
• Spice it up with red pepper flakes

Tips From My Kitchen

• Brown the beef well for best flavor
• Cut veggies in similar sizes
• Don’t peek too often while cooking
• Let it rest 10 minutes before serving

Prep: 20 mins | Cook: 6-8 hrs | Total: 8 hrs 20 mins
Servings: 6

Ingredients

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 ground beef in skillet, drain fat
• Add onion and garlic, cook until soft
• Transfer to slow cooker

1. Layer Ingredients:

• Add all vegetables
• Stir in soup and seasonings
• Mix gently to combine

1. Slow Cook:

• Cover and cook LOW 6-8 hours
• Vegetables should be tender

1. Finish:

• Add cheese 30 minutes before serving
• Let stand 10 minutes before serving

Notes

• Cut vegetables similar size for even cooking
• Can prep vegetables night before
• Leftovers keep 3-4 days refrigerated
• Freezes well up to 3 months

Variations

• Use ground turkey or chicken
• Add mushrooms or bell peppers
• Try different cheese blends
• Make vegetarian with extra veggies

Serving Suggestions

• Crusty bread
• Green salad
• Steamed broccoli
• Apple cider