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Slow Cooker Amish Harvest Casserole

A simple, hearty, and comforting slow-cooker casserole made with ground beef, potatoes, carrots, and creamy mushroom soup, perfect for busy weeknights or potlucks.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Meat and Aromatics
  • 1 lb ground beef You can use ground turkey for a lighter option.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
Vegetables
  • 1 cup carrots, sliced
  • 1 cup potatoes, diced Yukon Gold or red potatoes hold up well.
  • 1 cup corn kernels can be fresh or frozen.
  • 1 cup green beans, chopped trimmed
Base and Seasoning
  • 1 can cream of mushroom soup (10.5 oz) Alternatively, use cream of celery or cream of chicken.
  • 1 cup shredded cheddar cheese Added in the last 30 minutes.
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried parsley

Method
 

Preparation
  1. 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.
  2. Add the chopped onion and minced garlic to the skillet. Sauté for 3–4 minutes, until the onion is translucent and fragrant.
  3. Transfer the beef-and-onion mixture to the slow cooker and spread it evenly on the bottom.
  4. Add the carrots, diced potatoes, corn, and chopped green beans on top of the beef.
  5. Spoon in the cream of mushroom soup. Sprinkle salt, black pepper, dried thyme, and dried parsley over the vegetables. Stir gently to combine everything.
Cooking
  1. Cover the slow cooker and cook on LOW for 6–8 hours (or HIGH for 3–4 hours) until potatoes and carrots are tender.
  2. About 30 minutes before serving, sprinkle the shredded cheddar cheese over the top. Recover and let the cheese melt.
  3. Serve hot. Garnish with extra parsley if desired.

Notes

This casserole reheats beautifully and can be made ahead by assembling and refrigerating up to 24 hours before cooking. For shorter cooking time, use smaller-diced potatoes or cook on HIGH.