Description

Amish Harvest Casserole is a hearty, comforting dish featuring seasoned ground beef, mixed vegetables, and tender potatoes all baked together under a melted cheddar cheese topping. This wholesome casserole combines creamy mushroom soup, sour cream, and aromatic thyme for a perfect balance of flavors. Ideal for family dinners, this recipe yields a satisfying meal with a golden, bubbly cheese crust.

Ingredients

Scale

Meat and Vegetables

1 lb ground beef
1 medium onion, chopped
2 cloves garlic, minced
2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
4 large potatoes, peeled and diced

Dairy and Condiments

1 can (10.5 oz) cream of mushroom soup
½ cup sour cream
1 cup shredded cheddar cheese

Seasonings and Garnish

½ tsp dried thyme
Salt and pepper to taste
1 tbsp olive oil (for sautéing)
1 tbsp fresh parsley, chopped (optional, for garnish)

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Instructions

Cook the Potatoes: In a large pot, bring salted water to a boil. Add the diced potatoes and cook until tender, about 10-12 minutes. Drain and set aside to prepare for mixing later.
Cook the Ground Beef: In a large skillet, heat olive oil over medium heat. Add the ground beef, chopped onion, and minced garlic. Cook, stirring occasionally, until the beef is browned and the onion is soft, about 7-8 minutes. Drain any excess fat from the skillet.
Add Vegetables and Seasoning: Stir in the frozen mixed vegetables, cream of mushroom soup, sour cream, dried thyme, salt, and pepper into the cooked beef mixture. Continue cooking for 5-7 minutes until heated through and well combined to meld flavors.
Combine with Potatoes: Gently fold the cooked potatoes into the beef and vegetable mixture, ensuring an even distribution of ingredients for uniform flavor and texture.
Assemble the Casserole: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and transfer the combined mixture into it. Evenly sprinkle the shredded cheddar cheese over the top to form a rich, cheesy crust.
Bake: Bake the casserole in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly. For a golden-brown top, broil the casserole for 2-3 minutes at the end, watching carefully to prevent burning.
Serve: Allow the casserole to rest for 5 minutes after baking to set. Garnish with chopped fresh parsley if desired before serving warm for a comforting meal.

Notes

You can substitute cream of mushroom soup with cream of chicken or celery soup if preferred.
For extra flavor, add a teaspoon of Worcestershire sauce when cooking the ground beef.
Feel free to customize vegetables based on availability, such as adding bell peppers or mushrooms.
This casserole can be prepared a day ahead and reheated in the oven at 350°F for 15-20 minutes.
Leftovers store well in the refrigerator up to 3 days and freeze well for up to 2 months.