Ingredients
1 pound Ground beef
1 Onion, chopped
2 cloves Garlic, minced
1 teaspoon Salt
½ teaspoon Black pepper
1 cup Carrots, sliced
1 cup Potatoes, diced
1 cup Corn kernels
1 cup Green beans, chopped
1 can (10.5 oz) Cream of mushroom soup
1 teaspoon Dried thyme
1 teaspoon Dried parsley
1 cup Shredded cheddar cheese
How to Make Amish Harvest Casserole
1. Prepare the Base
Brown ground beef in a skillet; drain fat.
Add onion and garlic; cook until softened.
Transfer to slow cooker.
2. Layer the Ingredients
Add carrots, potatoes, corn, and green beans.
Stir in cream of mushroom soup, thyme, and parsley.
Mix gently.
3. Slow Cook
Cover; cook on LOW 6–8 hours, until vegetables are tender.
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4. Finish with Cheese
Sprinkle cheddar on top 30 minutes before serving.
Let rest 10 minutes before serving.
Tips for Success
Use lean ground beef to avoid excess grease.
Cut vegetables into similar sizes for even cooking.
For richer flavor, deglaze the skillet with beef broth before adding to the slow cooker.
Variations
Sweet twist: Swap potatoes for sweet potatoes.
Extra protein: Stir in cooked bacon or ham.
Spicy kick: Add diced jalapeños or a pinch of cayenne.
FAQs
Can I use ground turkey instead of beef? Yes, it works well.
Can I freeze leftovers? Absolutely — up to 3 months.
Do I need to peel the potatoes? Optional, skin adds texture.
Can I use fresh herbs? Yes, double the amount.
How do I make it gluten-free? Use a GF cream soup.
Can I cook it on HIGH? Yes, 3–4 hours.
Will frozen veggies work? Yes, add 30 minutes cooking time.
Can I add pasta? Yes, cook separately and stir in before serving.
How do I make it vegetarian? Swap beef for lentils or beans.
What cheese works best? Cheddar, Colby Jack, or mozzarella.
How to Serve
Pair with warm dinner rolls, cornbread, or a fresh green salad for a balanced plate.
Make Ahead & Storage
Make ahead: Assemble ingredients in slow cooker insert and refrigerate overnight.
Store: Refrigerate leftovers up to 4 days.
Freeze: Cool completely, store in freezer-safe containers up to 3 months.
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