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Amish Harvest Casserole

Amish Harvest Casserole

A comforting slow cooker casserole loaded with ground beef, tender vegetables, and topped with melted cheddar cheese for an easy family dinner.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Amish
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 85/15 lean-to-fat ratio recommended
  • 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
  • 1 cup potatoes diced into 1/2-inch cubes, Yukon Gold recommended
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 cup green beans chopped into 1-inch pieces
  • 10.5 oz cream of mushroom soup 1 can
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 cup shredded cheddar cheese freshly shredded melts best

Equipment

  • Slow cooker (6-quart)
  • Large skillet
  • Wooden spoon

Method
 

  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. Drain excess fat, leaving about 1 tablespoon in the pan.
  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. Season with salt and black pepper.
  3. 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.
  4. 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.
  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. Turn off the slow cooker and let rest for 10 minutes before serving.

Notes

Brown the beef thoroughly for best flavor. Cut vegetables in similar sizes for even cooking. Can use ground turkey as a leaner alternative. If using frozen vegetables, add 30 minutes to cooking time. Freezes well for up to 3 months. If mixture is too watery, make a cornstarch slurry to thicken. Use a 6-quart slow cooker for best results.