This Amish Harvest Casserole brings everything you love about comfort food into one simple slow cooker dish. Tender vegetables, savory ground beef, and melted cheese come together in a meal that makes weeknight dinners feel special without the stress.
Table of Contents
Ingredients for Amish Harvest Casserole
I always start with quality ground beef because it forms the foundation of this dish’s rich flavor. My preference is 85/15 ground beef since it provides enough fat for flavor without making the casserole greasy. Fresh vegetables work best here, though I’ve used frozen in a pinch when time was tight, and the results were still delicious. If using frozen vegetables, there’s no need to thaw them first, but you may need to add an extra 30 minutes to the cooking time.
- 1 pound ground beef (85/15 lean-to-fat ratio works perfectly)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup carrots, sliced into 1/4-inch rounds – I recommend cutting them uniformly so they cook evenly
- 1 cup potatoes, diced into 1/2-inch cubes (Yukon Gold hold their shape beautifully)
- 1 cup corn kernels (fresh, frozen, or canned work great)
- 1 cup green beans, chopped into 1-inch pieces
- 1 can (10.5 oz) cream of mushroom soup
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 cup shredded cheddar cheese – In my experience, freshly shredded melts better than pre-shredded
Step-by-Step Instructions
I recommend browning your beef thoroughly since this creates a flavorful base that enhances the entire casserole. Rushing this step means missing out on that deep, savory flavor. Make sure you’re using a 6-quart slow cooker for this recipe.
Step 1: Heat a large skillet over medium-high heat and add the ground beef. Break it apart with a wooden spoon and cook for 6-8 minutes until completely browned with no pink remaining. The meat should develop some golden-brown bits on the edges, which adds depth to the final dish. Drain excess fat, leaving about 1 tablespoon in the pan.
Step 2: Add the chopped onion and minced garlic to the skillet with the beef. Cook for 3-4 minutes, stirring occasionally, until the onion turns soft and slightly see-through at the edges. The garlic should smell fragrant but not burned. Season with salt and black pepper, stirring to distribute evenly.
Step 3: Transfer the beef mixture to your slow cooker. Add the carrots, potatoes, corn, and green beans directly on top. Pour in the cream of mushroom soup, then sprinkle the dried thyme and parsley over everything. Gently stir to combine all ingredients, making sure the soup coats the vegetables and beef mixture thoroughly without mashing the vegetables.
Step 4: Cover the slow cooker with its lid and set it to LOW. Cook for 6-8 hours until the vegetables are fork-tender. The potatoes and carrots should pierce easily with a fork, and the green beans should be tender but still have a slight bite. Avoid lifting the lid during cooking, as this releases heat and can extend cooking time by 15-20 minutes each time. If your vegetables aren’t quite tender at the 6-hour mark, continue cooking and check every 30 minutes.
Step 5: About 30 minutes before serving, sprinkle the shredded cheddar cheese evenly over the top of the casserole. Replace the lid and let the cheese melt completely into a gooey, golden layer. Once melted, turn off the slow cooker and let the casserole rest for 10 minutes before serving. This allows the flavors to settle and makes serving much easier without everything sliding apart.
Perfect Pairings for This Hearty Casserole
This complete meal stands beautifully on its own, but the right side dishes can add variety and balance to your dinner plate.
Crusty Artisan Bread: A warm slice of crusty bread is perfect for soaking up the creamy, savory sauce from the casserole. The contrast between the soft interior and crispy crust complements the tender vegetables beautifully.
Simple Green Salad: Fresh mixed greens with a light vinaigrette add brightness and cut through the richness of the cheese and beef. The crisp texture provides a refreshing contrast to the hearty casserole.
Garlic Butter Steak Bites and Potatoes: For a heartier spread perfect for gatherings, these savory bites pair wonderfully with the casserole’s comfort food vibe.
Hearty Cheddar Garlic Herb Potato Soup: When you want to turn this into a full comfort food feast, this soup makes an excellent starter course that shares similar flavor profiles.
Cheesy Ranch Potatoes and Smoked Sausage: Another slow cooker favorite that complements this casserole perfectly when feeding a large crowd, offering different protein and cheese flavors.
Apple Cider or Sparkling Water: The slight sweetness of apple cider pairs wonderfully with the savory beef and vegetables, while sparkling water with lemon cleanses the palate between bites.
Storing and Reheating Your Casserole
This casserole stores exceptionally well, making it ideal for meal prep or enjoying leftovers throughout the week. Transfer cooled portions to airtight containers and refrigerate for up to 4 days. The flavors actually deepen overnight, so leftovers often taste even better the next day. Similar to my Slow Cooker Salisbury Steak Meatballs, this dish maintains its texture and flavor beautifully when stored properly.
For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. I recommend slightly undercooking the vegetables if you plan to freeze the casserole, as they’ll soften further during reheating. Thaw overnight in the refrigerator before reheating. This method works similarly to storing my Hobo Casserole, another ground beef favorite that freezes wonderfully.
Reheat refrigerated portions in the microwave for 2-3 minutes, stirring halfway through, or warm them gently on the stovetop over low heat with a splash of broth if needed. For frozen portions, thaw completely before reheating to ensure even warming. This casserole also reheats beautifully in the slow cooker on low for about an hour if you’re feeding a crowd.
FAQs
Can I use ground turkey instead of beef in this casserole?
Absolutely! Ground turkey works wonderfully as a leaner alternative. Since turkey is naturally drier than beef, add an extra tablespoon of olive oil when browning it to keep the casserole moist and flavorful.
What if my casserole has too much liquid at the end of cooking?
If you find excess liquid, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Stir it into the casserole, then cook on high for 15-20 minutes until the sauce thickens beautifully.
Can I prepare this casserole the night before?
Yes! Brown the beef and onions, then layer everything in your slow cooker insert. Cover and refrigerate overnight. In the morning, place the cold insert into your slow cooker base and add an extra 30 minutes to the cooking time since you’re starting from cold.
Amish Harvest Casserole
Ingredients
Equipment
Method
- Heat a large skillet over medium-high heat and add the ground beef. Break it apart with a wooden spoon and cook for 6-8 minutes until completely browned with no pink remaining. Drain excess fat, leaving about 1 tablespoon in the pan.
- Add the chopped onion and minced garlic to the skillet with the beef. Cook for 3-4 minutes, stirring occasionally, until the onion turns soft and slightly see-through at the edges. Season with salt and black pepper.
- Transfer the beef mixture to your 6-quart slow cooker. Add the carrots, potatoes, corn, and green beans directly on top. Pour in the cream of mushroom soup, then sprinkle the dried thyme and parsley over everything. Gently stir to combine all ingredients, making sure the soup coats everything thoroughly.
- Cover the slow cooker with its lid and set it to LOW. Cook for 6-8 hours until the vegetables are fork-tender. Avoid lifting the lid during cooking. If vegetables aren’t quite tender at 6 hours, continue cooking and check every 30 minutes.
- About 30 minutes before serving, sprinkle the shredded cheddar cheese evenly over the top of the casserole. Replace the lid and let the cheese melt completely. Turn off the slow cooker and let rest for 10 minutes before serving.
Notes
