Description
Experience the warmth of autumn with this comforting Amish Harvest Casserole, a delightful blend of savory beef and hearty vegetables. Perfect for family dinners, this dish is easy to prepare and sure to impress.
Ingredients
Scale
- 1 pound lean ground beef (85-90% lean)
- 2 cups diced potatoes (Russet or Yukon Gold)
- 1 cup diced carrots
- 1 cup diced onions
- 1 cup canned or frozen corn
- 1 cup canned or frozen green beans
- 1 can cream of mushroom soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- Salt to taste
- Black pepper to taste
- 1 pinch dried thyme
- Cracker topping (optional, e.g. crushed butter crackers like Ritz)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large skillet or Dutch oven, cook the ground beef over medium-high heat, breaking it up as it cooks. Once halfway browned, add the diced onions and minced garlic, cooking until the beef is fully browned and the onions are softened, about 7-10 minutes. Drain any excess fat.
- In a very large mixing bowl, combine the drained cooked ground beef, diced potatoes, diced carrots, corn, and green beans. Add the cream of mushroom soup, milk, salt, pepper, and dried thyme. Mix everything together thoroughly until evenly coated.
- Spoon the mixture into the prepared baking dish, spreading it out evenly.
- Sprinkle the shredded cheddar cheese over the top. If using, add the crushed cracker topping over the cheese.
- Cover the baking dish loosely with aluminum foil and bake for 40 minutes. Remove the foil and continue baking for another 20-25 minutes, or until the potatoes and carrots are tender and the cheese is bubbly and golden.
- Let the casserole rest for 5-10 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: For best results, dice vegetables into ½-inch pieces for even cooking. You can prepare this casserole ahead of time and refrigerate it before baking. Experiment with different cheeses for varied flavors.