AMISH HARVEST CASSEROLE

Equipment

• 9×13-inch ceramic or glass baking dish (or 5-to-7-quart slow cooker)
• 12-inch skillet (cast-iron or stainless steel)
• Large mixing bowl
• Aluminum foil
• Cutting board and chef’s knife

Ingredients

Beef Foundation & Aromatics

• 1.5 lbs (680g) lean ground beef (85/15 or 90/10) or bulk country sausage
• 1 large yellow onion, finely diced
• 3 cloves fresh garlic, finely minced
• 1 tsp fine sea salt
• ½ tsp freshly cracked black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp Worcestershire sauce

The Harvest Vegetables

• 2 cups (approx. 2 medium) Russet or Yukon Gold potatoes, peeled and cut into uniform ½-inch dice
• 1.5 cups (approx. 3 medium) carrots, peeled and sliced into ¼-inch coins
• 1 cup green beans, cut into 1-inch lengths (fresh or frozen)
• 1 cup sweet corn kernels (fresh, frozen, or drained canned)

Creamy Binder Sauce

• 1 can (10.5 oz / 295g) condensed cream of mushroom soup (or cream of celery/chicken)
• ½ cup (120ml) low-sodium beef bone broth or whole milk
• 1 tsp dried thyme leaves
• 1 tsp dried parsley
• ½ tsp smoked paprika

The Cheesy Blanket

• 1.5 cups (170g) sharp cheddar cheese, freshly shredded (divided: ½ cup folded into the mix, 1 cup for the top)
• 2 tbsp fresh Italian flat-leaf parsley, chopped (for serving)

Instructions

Method 1: Traditional Oven Bake (Recommended for Crisped Edges)

1. Preheat Oven and Prep the Pan Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick cooking spray.
2. Brown the Beef & Aromatics Heat a 12-inch skillet over medium-high heat. Add the ground beef and diced onion. Cook for 6 to 8 minutes, breaking up the meat with a wooden spoon, until browned. Add the minced garlic, Worcestershire sauce, salt, black pepper, garlic powder, and onion powder; sauté for 60 seconds until fragrant. Drain off excess rendered fat.
3. Combine Vegetables and Sauce In a large mixing bowl, combine the diced potatoes, sliced carrots, green beans, and sweet corn. In a separate small bowl, whisk together the cream of mushroom soup, beef broth (or milk), dried thyme, dried parsley, and smoked paprika until smooth.
4. Assemble the Casserole Base Add the warm browned beef mixture, whisked mushroom sauce, and ½ cup of shredded cheddar cheese to the bowl of vegetables. Toss gently until all vegetable cubes are coated. Pour the mixture into the prepared 9×13-inch baking dish, smoothing it into an even layer with a spatula.
5. Cover and Bake (Phase 1) Cover the baking dish tightly with aluminum foil. Bake on the center rack at 350°F (175°C) for 45 minutes . The foil traps the steam, allowing the raw diced potatoes and carrots to cook through completely.
6. Add Cheese Blanket and Finish (Phase 2) Remove the dish from the oven and discard the foil. Test a potato cube with a fork to verify it is tender. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top. Return the uncovered dish to the oven for 10 to 12 minutes , or until the cheese is melted, bubbling around the edges, and lightly browned.
7. Rest and Serve Let the casserole sit undisturbed on the counter for 10 minutes . As it rests, the starches settle and the creamy pan gravy thickens for clean scooping. Garnish with chopped fresh parsley and serve warm.

Method 2: Slow Cooker (Crockpot) Conversion

1. Brown the Beef: Brown the ground beef, onions, garlic, and seasonings in a skillet as outlined above; drain fat.
2. Layer in Slow Cooker: Transfer the beef into a 5-to-7-quart slow cooker. Add the diced potatoes, carrots, green beans, and sweet corn.
3. Add Sauce: Whisk the soup, broth, and herbs together and pour over the ingredients. Stir gently to coat.
4. Cook: Cover and cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours ) until root vegetables are fork-tender.
5. Melt Cheese: 20 to 30 minutes before serving, scatter the 1.5 cups of cheddar cheese across the top. Cover with the lid and let the cheese melt completely before scooping.

Nutrition

Calories: 425 kcal — · Protein: 29 g 58% · Fat: 22 g 28% · Carbohydrates: 26 g 9% – Dietary · Saturated Fat: 10 g 50% – Trans · Fiber: 3.8 g 14% – Net · Sugar: 4.5 g (natural vegetable · Sodium: 760 mg 33%