If you’re craving a cozy, soul-satisfying meal that feels like a warm hug on a chilly evening, the Amish Harvest Casserole Recipe is here to become your new favorite. This casserole brings together hearty ground beef, tender potatoes, fresh veggies, and creamy mushroom soup in one simple, irresistible dish. Every bite bursts with comforting flavors and textures that remind you why home-cooked meals truly matter. Whether you’re feeding family or friends, this dish is a vibrant celebration of harvest flavors that’s both easy to prepare and deeply rewarding to enjoy.
Ingredients You’ll Need
Getting the ingredients for this Amish Harvest Casserole Recipe is wonderfully straightforward. Each component plays a crucial role, contributing to the perfect balance of savory, creamy, and fresh flavors that make this casserole so memorable.
- 16 oz ground beef: The rich, hearty foundation that fills the casserole with satisfying protein and flavor.
- 1 cup diced onion: Adds a subtle sweetness and depth as it sautés with the beef.
- 1 tsp kosher salt: Brings out the natural flavors of every ingredient.
- 1 tsp black pepper: Provides a mild spice that balances the creaminess.
- 1 tsp garlic powder: Infuses the dish with an aromatic, savory note.
- 1 cup beef broth: Keeps the casserole moist and ties all the savories together.
- 4 carrots, peeled and sliced: Adds a sweet, tender crunch and bright color.
- 4 medium Russet potatoes, peeled and cubed: The comforting, creamy starch that soaks up all the flavors.
- 1½ cups frozen sweet corn: Brings a natural sweetness and a pop of texture.
- 1½ cups fresh green beans, cut into pieces: Adds freshness and vibrant green color for balance.
- 1 (10.5 oz) can cream of mushroom soup: Delivers rich creaminess and earthy undertones that make this casserole irresistible.
How to Make Amish Harvest Casserole Recipe
Step 1: Brown the Beef and Onion
Start by turning your Instant Pot to sauté mode until it reads “HOT.” Add the ground beef and diced onion, breaking the beef apart as it cooks. Brown everything together for about 5 minutes, then drain off the excess grease to keep the casserole from becoming too heavy. Sprinkle in the salt, pepper, and garlic powder, stirring to evenly coat the beef and onion with those essential seasonings.
Step 2: Add Beef Broth and Scrape the Pot
Pour in the beef broth, then use a spatula to scrape the bottom of the Instant Pot. This prevents any stuck bits from burning during pressure cooking, ensuring your casserole stays rich and flavorful without a bitter taste. Once scraped, turn off the sauté function—you’ll be adding the veggies next.
Step 3: Layer the Vegetables and Soup
Gently place the carrots and cubed potatoes over the meat mixture, sprinkling a pinch of salt and pepper on the potatoes to enhance their natural flavor. Next, add the sweet corn, green beans, and the cream of mushroom soup on top, but don’t stir just yet. This layering technique helps the vegetables cook evenly while allowing the soup to naturally blend into the casserole.
Step 4: Pressure Cook
Lock the Instant Pot lid in place and ensure the valve is set to “sealing.” Choose the manual or pressure cook option, setting it for 3 minutes. After the timer sounds, let the pressure release naturally for about 5 minutes before moving the valve to “venting.” Once safe to open, carefully remove the lid.
Step 5: Stir and Serve
Give the casserole a gentle stir to combine all the layers into a creamy, hearty mixture. Scoop the casserole onto plates and prepare yourself for comforting, homestyle goodness that makes chilly evenings so much better.
Alternative: Slow Cooker Instructions for Amish Harvest Casserole Recipe
If you prefer using a slow cooker, brown the beef and onions in a pan first as described earlier, then transfer everything to your slow cooker. Add the broth, carrots, potatoes, corn, green beans, and cream of mushroom soup, stirring gently to combine. Cover and cook on low for 3 to 4 hours until the potatoes are tender and flavors meld beautifully. Stir gently before serving.
How to Serve Amish Harvest Casserole Recipe
Garnishes
A sprinkle of fresh chopped parsley or thyme adds a bright, herbal touch that complements the rich flavors perfectly. For a bit of warmth, a dash of smoked paprika on top adds an inviting pop of color and subtle smoky flavor without overpowering the dish.
Side Dishes
This casserole is a hearty meal on its own, but pairing it with a crisp green salad or warm, crusty bread enhances the experience. A fresh apple and walnut salad offers a sweet crunch that contrasts nicely with the creamy casserole texture, making the meal feel balanced and complete.
Creative Ways to Present
To impress guests or family, serve the casserole in individual ramekins or mini cast iron skillets for charming personal portions. You can also spoon it over a bed of fluffy mashed cauliflower for a low-carb variation that feels indulgent yet light. Presentation really sets the tone, making each serving feel special and thoughtfully prepared.
Make Ahead and Storage
Storing Leftovers
Leftover Amish Harvest Casserole keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers a wonderful second meal that tastes even better than the first.
Freezing
This casserole freezes beautifully. Store it in a freezer-safe container for up to 3 months. To make thawing easier, portion the casserole into meal-sized containers before freezing. Just remember to thaw it overnight in the fridge before reheating.
Reheating
Warm leftovers gently on the stovetop over low heat or in the microwave until heated through. Adding a splash of broth or water helps restore the creamy texture if the casserole has thickened during storage. Stir occasionally to re-distribute the flavors evenly.
FAQs
Can I use a different type of meat for the Amish Harvest Casserole Recipe?
Absolutely! Ground turkey, chicken, or even a plant-based meat substitute can work well as alternatives. Just adjust the cooking times slightly and make sure to brown the meat properly for best flavor.
Can I add other vegetables to this casserole?
Yes, feel free to customize with your favorite harvest veggies like diced bell peppers, peas, or zucchini. Just keep in mind the cooking time for each vegetable to ensure everything becomes tender at the same time.
Is it possible to make this casserole dairy-free?
Definitely! Swap the cream of mushroom soup with a dairy-free version or use a homemade alternative made from mushrooms and plant-based milk. This will keep the creamy texture while accommodating dietary needs.
Can I prepare this Amish Harvest Casserole Recipe without an Instant Pot or slow cooker?
Of course! You can layer all the ingredients in a baking dish, cover tightly with foil, and bake at 350°F for about 1 hour or until the potatoes are tender. Just check occasionally and add a splash of broth if it looks dry.
What’s the best way to ensure the potatoes cook evenly?
Cut the potatoes into uniform ½ inch cubes, and layering them with a little salt and pepper helps them cook consistently. Whether using the Instant Pot, slow cooker, or oven, avoid stirring too early to allow the potatoes to soften properly.
Final Thoughts
There’s something truly special about a casserole that feels like it was made with love and care, and the Amish Harvest Casserole Recipe perfectly fits that description. It’s wholesome, easy to make, and packed with flavors that comfort and delight. I wholeheartedly encourage you to try this recipe for your next family dinner or cozy night in — it’s sure to become a cherished classic in your recipe box.
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Amish Harvest Casserole Recipe
- Total Time: 23 minutes Instant Pot, 3 hours 10 minutes Slow Cooker
- Yield: 6 servings 1x
Description
Amish Harvest Casserole is a hearty and comforting one-pot meal featuring ground beef, fresh vegetables, and creamy mushroom soup. Perfectly cooked in an Instant Pot or slow cooker, this casserole is a convenient and flavorful dish that combines tender potatoes, sweet corn, green beans, and savory spices. Ideal for a wholesome family dinner with minimal prep and fuss.
Ingredients
Meat and Seasoning
- 16 oz ground beef
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
Vegetables
- 1 cup diced onion
- 4 carrots, peeled and sliced
- 4 medium Russet potatoes (about 20 oz), peeled and cut into ½ inch cubes
- 1 ½ cups frozen sweet corn
- 1 ½ cups fresh green beans, cut into ½ inch pieces
Liquids and Miscellaneous
- 1 cup beef broth
- 1 (10.5 oz) can cream of mushroom soup
Instructions
- Brown the Beef and Onions: Turn the Instant Pot to the sauté setting. When the display reads HOT, add in the ground beef and break it up with a spoon. Add the diced onions and cook for about 5 minutes until browned. Drain off any excess grease. Stir in kosher salt, black pepper, and garlic powder to season the meat evenly.
- Deglaze the Pot: Pour in the beef broth and scrape the bottom of the pot to remove any stuck bits, preventing the burn warning. Turn off the Instant Pot once done.
- Add Vegetables and Soup: Add the peeled and sliced carrots and cubed potatoes into the pot. Sprinkle a little kosher salt and black pepper over the potatoes for extra seasoning. Then add the frozen sweet corn, fresh green beans, and pour in the cream of mushroom soup. Avoid stirring at this stage to keep layers intact.
- Pressure Cook: Cover the Instant Pot securely with the lid and ensure the valve is set to sealing. Select the manual or pressure cook button and set the timer for 3 minutes. When the cooking cycle finishes, allow the pot to sit undisturbed for 5 minutes before carefully turning the valve to venting to release the remaining pressure. Remove the lid.
- Stir and Serve: Gently stir the casserole to mix all ingredients thoroughly. Scoop onto plates and serve warm.
- Slow Cooker Option – Brown the Meat: Heat a pan over medium-high heat and add the ground beef, breaking it up as it cooks. Add the diced onions and cook for 5 minutes until browned. Drain excess grease and stir in the salt, pepper, and garlic powder. Transfer the browned mixture to the slow cooker.
- Mix Vegetables and Soup in Slow Cooker: Add the beef broth, carrots, and potatoes to the slow cooker. Season potatoes lightly with salt and pepper. Stir in the corn, green beans, and cream of mushroom soup until well combined.
- Slow Cook: Cover and cook on low for 3 to 4 hours or until the potatoes are tender.
- Final Stir and Serve: Gently stir the casserole before scooping onto plates and serving warm.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- For a vegetarian version, replace ground beef with a plant-based meat substitute and use vegetable broth.
- Adjust seasoning to taste, especially the salt levels depending on the broth and soup used.
- Ensure the vegetables are cut uniformly to promote even cooking.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the microwave or stovetop.
- Prep Time: 10 minutes
- Cook Time: 13 minutes Instant Pot (including pressure release), 3-4 hours Slow Cooker
- Category: Casserole
- Method: Instant Pot
- Cuisine: American
