Amish Harvest Casserole
A comforting dish packed with ground beef, colorful vegetables, and topped with creamy cheese, perfect for family dinners or gatherings.
Ingredients
Base
- 1 pound Ground beef
- 1 Onion (chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
Vegetables
- 1 cup Carrots (sliced)
- 1 cup Potatoes (diced)
- 1 cup Corn kernels
- 1 cup Green beans (chopped)
Sauce & Topping
- 1 can (10.5 oz) Cream of mushroom soup
- 1 teaspoon Dried thyme
- 1 teaspoon Dried parsley
- 1 cup Shredded cheddar cheese
Instructions
Preparation
- Brown the ground beef in a skillet over medium heat. Drain any excess fat.
- Add the chopped onion and minced garlic to the skillet and cook until softened. Transfer this mixture to your slow cooker.
Layering Ingredients
- Add the sliced carrots, diced potatoes, corn kernels, and chopped green beans to the slow cooker.
- Stir in the cream of mushroom soup, dried thyme, and dried parsley. Mix everything gently to combine.
Cooking
- Cover the slow cooker and cook on LOW for 6–8 hours, or until the vegetables are tender.
Finishing Touch
- About 30 minutes before serving, sprinkle the shredded cheddar cheese over the top of the casserole.
- Let it stand for 10 minutes to set before serving.
Notes
To store leftovers, let the casserole cool and transfer it to an airtight container, keeping it in the refrigerator for up to 3 days. For longer storage, freeze it in a freezer-safe container for up to 3 months.