Amish Harvest Casserole

Tips From My Kitchen

• Brown the beef well for best flavor
• Cut veggies in similar sizes
• Don’t peek too often while cooking
• Let it rest 10 minutes before serving

Prep: 20 mins | Cook: 6-8 hrs | Total: 8 hrs 20 mins
Servings: 6

Ingredients

For the Base:

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Vegetables:

• 1 cup carrots, sliced
• 1 cup potatoes, diced
• 1 cup corn kernels
• 1 cup green beans, chopped

For the Sauce:

• 1 can (10.5 oz) cream of mushroom soup
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 cup shredded cheddar cheese

Instructions

1. Prepare Base:

• Brown ground beef in skillet, drain fat
• Add onion and garlic, cook until soft
• Transfer to slow cooker

1. Layer Ingredients:

• Add all vegetables
• Stir in soup and seasonings
• Mix gently to combine

1. Slow Cook:

• Cover and cook LOW 6-8 hours
• Vegetables should be tender

1. Finish:

• Add cheese 30 minutes before serving
• Let stand 10 minutes before serving

Notes

• Cut vegetables similar size for even cooking
• Can prep vegetables night before
• Leftovers keep 3-4 days refrigerated
• Freezes well up to 3 months

Variations

• Use ground turkey or chicken
• Add mushrooms or bell peppers
• Try different cheese blends
• Make vegetarian with extra veggies

Serving Suggestions

• Crusty bread
• Green salad
• Steamed broccoli
• Apple cider