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Amish Harvest Casserole

Amish Harvest Casserole

This Amish Harvest Casserole is a cozy, hearty baked dinner layered with seasoned ground beef, tender potatoes, harvest vegetables, and a creamy sauce—perfect for family-style comfort food.
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Casserole
Cuisine: Amish
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Casserole Layers
  • 1 lb ground beef
  • 1 small onion diced
  • 2 cloves garlic minced
  • 3 cups russet potatoes thinly sliced
  • 2 cups mixed vegetables carrots, corn, and green beans (fresh or frozen)
Creamy Sauce & Topping
  • 1 can cream of mushroom soup 10.5 oz (about 1 1/4 cups)
  • 1 cup whole milk
  • 1 cup cheddar cheese shredded
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 2 tbsp butter melted

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Mixing bowl
  • Foil

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. In a large skillet over medium heat, cook the ground beef with the diced onion until browned. Drain excess fat.
  3. Stir in the minced garlic, salt, black pepper, and paprika. Cook for 1 minute until fragrant.
  4. Layer half of the thinly sliced potatoes in the baking dish. Add half of the beef mixture, then half of the mixed vegetables.
  5. Whisk the cream of mushroom soup and milk in a bowl until smooth, then pour half of the sauce over the layers.
  6. Repeat the layers: remaining potatoes, remaining beef mixture, remaining vegetables, then the remaining sauce.
  7. Top with shredded cheddar cheese and drizzle with melted butter.
  8. Cover tightly with foil and bake for 45 minutes.
  9. Remove the foil and bake for 15 more minutes, until bubbly and golden and the potatoes are fork-tender.
  10. Let the casserole rest for 10 minutes before slicing and serving.

Notes

For extra “harvest” flavor, add 1 cup diced butternut squash or sweet potato (thinly sliced) to the vegetable layer. If your potatoes are thick-cut, extend covered bake time by 10–15 minutes until tender.