Slow Cooker Amish Harvest Casserole
235
18
1.30k
I still remember the first time I made this Slow Cooker Amish Harvest Casserole: the house smelled like comfort, and everyone hovered at the slow cooker the last hour, waiting for the cheddar to melt. It’s a simple, stick-to-your-ribs slow-cooker meal built around browned ground beef, chunky potatoes and carrots, sweet corn and green beans, finished with cream of mushroom soup and melty cheddar. It’s exactly the kind of one-pot dinner I turn to for busy weeknights, cold-weather comfort, or a potluck where people expect homey, familiar flavors. If you like set-it-and-forget-it meals that feed a crowd without fuss, this is for you. For another take on an Amish-style bake, I often compare notes with this classic version here.
Why you’ll love this dish
This casserole feels nostalgic and effortless at the same time. It combines pantry staples and inexpensive ground beef with garden-style vegetables for a filling dish that’s both family-friendly and budget-conscious. The slow cooker softens the potatoes and carrots without burning, while the cream of mushroom soup binds everything into a creamy, cozy casserole. It’s forgiving — swap vegetables or adjust the seasoning — and it reheats beautifully, making it a practical choice for leftovers.
"A perfect slow-cooker comfort dish—easy to assemble, feeds a crowd, and tastes like Sunday dinner." — an honest bite from my family table
Beyond comfort, it’s ideal for:
- Weeknight dinners when you want dinner ready without babysitting the stove.
- Potlucks or casual gatherings where you need an easy transportable dish.
- People who want a minimal-hustle casserole with classic American flavors.
How this recipe comes together
Quick overview of the process:
- Brown ground beef and soften aromatics in a skillet. Drain.
- Layer the beef and vegetables in the slow cooker.
- Stir in cream of mushroom soup and seasonings to bind the casserole.
- Cook low and slow until vegetables are tender (6–8 hours).
- Add shredded cheddar in the last 30 minutes so it melts into a golden blanket.
This short roadmap helps you plan: about 15–20 minutes active work, then the slow cooker does the rest.
What you’ll need
Ingredients (serves about 4–6):
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup carrots, sliced
- 1 cup potatoes, diced (Yukon Gold or red potatoes hold up well)
- 1 cup corn kernels (fresh or frozen)
- 1 cup green beans, chopped (trimmed)
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
Substitution notes:
- For a lighter version, swap the ground beef for ground turkey or a plant-based ground.
- Use cream of celery or cream of chicken if you prefer a different flavor profile.
- Frozen mixed vegetables work fine if you don’t have fresh produce — they’ll just release a bit more moisture.
If you enjoy swapping slow-cooker recipes, you might like this different but equally satisfying comfort casserole here.
Step-by-step instructions
- Heat a skillet over medium heat. Add the ground beef and cook until no longer pink, breaking it up with a spoon. Drain excess fat.
- Add the chopped onion and minced garlic to the skillet. Sauté 3–4 minutes, until the onion is translucent and fragrant.
- Transfer the beef-and-onion mixture to the slow cooker and spread it evenly on the bottom.
- Add the carrots, diced potatoes, corn, and chopped green beans on top of the beef.
- Spoon in the cream of mushroom soup. Sprinkle salt, black pepper, dried thyme, and dried parsley over the vegetables. Stir gently to combine everything.
- Cover the slow cooker and cook on LOW for 6–8 hours (or HIGH for 3–4 hours) until potatoes and carrots are tender.
- About 30 minutes before serving, sprinkle the shredded cheddar cheese over the top. Recover and let the cheese melt.
- Serve hot. Garnish with extra parsley if desired.
Quick timing tip: if you’re short on time, use smaller-diced potatoes to speed tenderness, or cook on HIGH for 3–4 hours and test doneness earlier.
Best ways to enjoy it
- Serve in deep bowls with a fork or spoonfuls passed family-style from the slow cooker.
- Add a crisp side like a simple green salad, buttered dinner rolls, or a crusty baguette to mop up the creamy sauce.
- For a heartier plate, pair with roasted Brussels sprouts or steamed broccoli.
- Top individual servings with a dollop of sour cream or a sprinkle of chopped chives for brightness.
Presentation idea: ladle into shallow bowls and add a small sprinkle of extra cheddar or paprika for color.
Storage and reheating tips
- Refrigeration: Cool to room temperature, then store in an airtight container for up to 3–4 days.
- Reheating: Reheat gently in a saucepan over low heat with a splash of milk or broth to loosen the sauce, or microwave single portions in 1–2 minute bursts, stirring between intervals.
- Freezing: Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating. If reheating from frozen, thaw in the refrigerator first or bake in a covered casserole dish at 350°F (175°C) until heated through.
- Food safety: Don’t leave the cooked casserole at room temperature longer than 2 hours. Reheat to an internal temperature of 165°F (74°C) before serving.
Pro chef tips
- Browning the beef well adds flavor. Don’t rush this step — caramelized bits are where a lot of the taste comes from.
- Drain excess fat after browning to avoid a greasy final texture, especially if the beef is higher fat.
- Cut vegetables uniformly so everything finishes at the same time.
- If you like a slightly thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in during the last 20–30 minutes of cooking.
- For a fresher herb profile, add a handful of chopped parsley or thyme in the last 10 minutes rather than using all dried herbs.
For more cozy casserole ideas and breakfast bakes that share the same easy approach, check out this companion recipe here.
Creative twists
- Vegetarian: Swap ground beef for a can of drained lentils and use vegetable broth with a dairy-free cream soup alternative. Add mushrooms for an umami punch.
- Cheesy top-ups: Mix in pepper jack for heat or smoked gouda for a richer finish.
- Extra texture: Stir in 1 cup of cooked rice or egg noodles just before serving to stretch the dish and add bulk.
- Herb-forward: Use fresh rosemary and thyme for a more aromatic, herbaceous version.
- Spicy Amish: Add 1/2 teaspoon smoked paprika and a pinch of cayenne to wake up the flavors.
Your questions answered
Q: Can I make this ahead and reheat?
A: Yes. Assemble and refrigerate (covered) up to 24 hours before cooking, then cook as directed. For full-cook make-ahead, cool completely, refrigerate for up to 3 days, then reheat to 165°F (74°C) before serving.
Q: Can I use frozen vegetables?
A: Absolutely. Frozen corn and green beans work well. Reduce added liquid slightly if your frozen vegetables release a lot of moisture, and expect the cooking time to be similar.
Q: Is this freezer-friendly?
A: Yes. Freeze cooled portions in airtight containers for up to 2 months. Thaw in the refrigerator overnight before reheating for best texture.
Q: How can I make this gluten-free?
A: Check your canned soup label — many cream soups contain wheat. Use a certified gluten-free cream soup or make a quick roux with gluten-free flour and milk to replicate the binding effect.
Q: Will the potatoes get mushy?
A: If cooked too long or cut too small, potatoes can soften too much. Dice them slightly larger (about 1/2-inch pieces) and check doneness at the 6-hour mark on LOW.
Conclusion
If you want more background and similar crowd-pleasing ideas, this recipe reminds me of other beloved versions like This Amish concoction is a Thanksgiving must-have that disappears …, a classic write-up of the Amish Harvest style. For another close variation and tips from home cooks, see Amish Harvest Casserole. And if you want a straight, tested slow-cooker version similar to this one, check out Easy Slow Cooker Amish Harvest Casserole Recipe – My ….
Slow Cooker Amish Harvest Casserole
Ingredients
Method
- Heat a skillet over medium heat. Add the ground beef and cook until no longer pink, breaking it up with a spoon. Drain excess fat.
- Add the chopped onion and minced garlic to the skillet. Sauté for 3–4 minutes, until the onion is translucent and fragrant.
- Transfer the beef-and-onion mixture to the slow cooker and spread it evenly on the bottom.
- Add the carrots, diced potatoes, corn, and chopped green beans on top of the beef.
- Spoon in the cream of mushroom soup. Sprinkle salt, black pepper, dried thyme, and dried parsley over the vegetables. Stir gently to combine everything.
- Cover the slow cooker and cook on LOW for 6–8 hours (or HIGH for 3–4 hours) until potatoes and carrots are tender.
- About 30 minutes before serving, sprinkle the shredded cheddar cheese over the top. Recover and let the cheese melt.
- Serve hot. Garnish with extra parsley if desired.
