Amish Harvest Casserole
Introduction
The Amish Harvest Casserole is a comforting, hearty dish that brings together the rich flavors of autumn harvest vegetables, tender pasta, and a savory sauce. Inspired by traditional Amish cooking, this casserole blends wholesome ingredients and simple techniques to create a meal that’s both nourishing and deeply satisfying. Perfect for family dinners, potlucks, or cozy nights at home, it’s a dish that feels like a warm hug on a plate.
Ingredients
- 1 lb ground beef or sausage (or a mix)
- 1 cup chopped onion
- 2 cloves garlic, minced
- 2 cups cooked pasta (elbow macaroni or rotini works well)
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup diced zucchini or squash
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) tomato soup
- 1/2 cup milk
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese (optional for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook meat – In a large skillet, cook the ground beef or sausage over medium heat until browned. Add onion and garlic; sauté until softened. Drain excess fat.
- Prepare vegetables – In a medium pot, boil diced carrots and potatoes until just tender (about 5–7 minutes). Drain.
- Mix casserole base – In a large bowl, combine cooked meat, pasta, carrots, potatoes, zucchini, corn, mushroom soup, tomato soup, milk, thyme, parsley, salt, and pepper. Stir until well combined.
- Assemble – Transfer mixture to the prepared baking dish. Spread evenly.
- Optional cheese topping – Sprinkle shredded cheddar cheese over the top for extra richness.
- Bake – Place in the preheated oven and bake for 30–35 minutes, or until heated through and bubbly.
- Serve – Let it rest for 5 minutes before serving to allow flavors to meld.
Description
The Amish Harvest Casserole combines the hearty goodness of root vegetables, the creaminess of a savory sauce, and the satisfying bite of pasta in one wholesome dish. The sweet corn and tender squash balance the earthy flavors of potatoes and carrots, while the creamy soups bring everything together in a rich, velvety coating. It’s a perfect representation of Amish-style cooking: simple, filling, and made to feed both the body and soul.
Tips
- Make it vegetarian – Swap the meat for extra beans, lentils, or more vegetables.
- Add crunch – Top with crushed crackers or breadcrumbs before baking for a crispy finish.
- Season well – Adjust salt and pepper after mixing, as canned soups already contain sodium.
- Meal prep – Assemble ahead of time and refrigerate overnight; bake when ready.
- Storage – Keeps well in the fridge for 3–4 days, or freeze in portions for up to 3 months.
Correction (Common Mistakes to Avoid)
- Overcooking vegetables before baking – they will become mushy; just parboil until slightly tender.
- Skipping the drain on meat or canned vegetables – excess liquid can make the casserole watery.
- Not mixing ingredients well – uneven mixing can cause some bites to be too dry or too soupy.
- Overbaking – can dry out the pasta; check at the 30-minute mark.
Enjoy
Serve your Amish Harvest Casserole with a side of crusty bread or a fresh green salad for a complete meal. Whether enjoyed fresh out of the oven or reheated the next day, this dish delivers comfort and flavor in every bite—just like a warm farmhouse kitchen in the fall.
