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
Amish Harvest Casserole
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
Prepare Base:
- Brown ground beef in skillet, drain fat
- Add onion and garlic, cook until soft
- Transfer to slow cooker
Layer Ingredients:
- Add all vegetables
- Stir in soup and seasonings
- Mix gently to combine
Slow Cook:
- Cover and cook LOW 6-8 hours
- Vegetables should be tender
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
Yummy Yummy Yumminy!!!
If your short on time, can this be cooked in the oven?
I am so sad that Pinterest no longer allows us to print recipes. They have ruined Pinterest.
You should be able to open in a browser and print it from there. Just click on the three dots in upper tight corner of page and choose open in browser.
I’m terrible slow at cutting up vegetables. Could frozen veggies be used in this? frozen potatoes?Would that change the cooking process? Thanks!
We’re on a mission, in my family, to use up all the food we already have – so I didn’t have fresh veggies – I added a bag of frozen mixed vegetables and some frozen cubed hashbrowns. At the end, I did make a slurry with some cornstarch because the frozen items added a little more water to the dish – This came out great!!
I made it and it tastes very good, but its appearance is nowhere close to the photos in this recipe post. The cream of mushroom soup and cheese gives the mixture a creamy/milky appearance rather than the richer looking darker sauce in the photos. Maybe a different type of soup would have worked better to achieve that color, or skip the soup completely and use beef stock instead? And maybe serve it with cheese as a garnish rather than stirring it into the mixture?