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A close-up shot of a freshly baked Amish Harvest Casserole, showcasing its golden-brown topping and creamy filling.

Amish Harvest Casserole Ultimate Recipe

This Amish Harvest Casserole is a comforting and flavorful weeknight meal, perfect for even picky eaters. It features browned ground beef, creamy mushroom soup, vegetables, cheese, and crispy fried onions for a satisfying combination of textures and flavors.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup milk
  • 1 cup shredded cheddar cheese
  • 1 1/3 cups crispy fried onions

Equipment

  • large skillet
  • Large bowl
  • 9x13-inch baking dish
  • Measuring cups
  • Measuring spoons
  • Oven
  • Stirring spoons
  • Can opener
  • paper towels

Method
 

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet, brown ground beef over medium-high heat. Drain off any excess grease.
  3. Add chopped onion, garlic powder, salt, and pepper to the skillet with the browned ground beef. Cook until the onion is softened, about 5 minutes.
  4. In a large bowl, combine the cream of mushroom soup and milk. Stir until smooth.
  5. Add the drained green beans and corn to the soup mixture. Mix well.
  6. Add the cooked ground beef and onion mixture to the bowl with the vegetables and soup. Stir to combine everything thoroughly.
  7. Pour the mixture into a 9x13 inch baking dish.
  8. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
  9. Top the cheese with the crispy fried onions.
  10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  11. Let stand for a few minutes before serving.

Notes

For best results, use 80/20 ground beef and ensure it's properly browned for optimal flavor. Thoroughly drain the canned vegetables to prevent a soggy casserole. Experiment with different cheeses like Monterey Jack or Parmesan for added flavor complexity. Store leftovers in an airtight container in the refrigerator for up to 3 days.