Description
Amish Harvest Casserole is a hearty and comforting baked dish that combines ground meat, fresh vegetables, pasta, and a creamy tomato-based sauce. Perfect for family dinners, this casserole offers a delightful mix of flavors and textures with tender potatoes, savory ground beef or turkey, and a cheesy topping that bakes to golden perfection.
Ingredients
Scale
Meat and Aromatics
- 1 lb ground beef or ground turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
Vegetables
- 1 cup carrots, diced
- 1 cup celery, chopped
- 1 cup potatoes, peeled and diced
Dairy and Canned Goods
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (10.5 oz) can cream of mushroom soup (or cream of celery)
- ½ cup milk
- 1 cup shredded cheddar cheese (optional, for topping)
Pantry and Spices
- 1 cup uncooked elbow macaroni or small pasta
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- ½ tsp paprika
Garnish
- Chopped parsley, for garnish (optional)
Instructions
- Preheat and prepare dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish to prevent sticking and ensure easy cleanup.
- Brown the meat: In a large skillet over medium heat, cook the ground beef or turkey until it is no longer pink. Add the diced onion and minced garlic, sautéing for 2–3 minutes until they soften and become fragrant.
- Add vegetables: Stir in the diced carrots, chopped celery, and diced potatoes. Cook everything together for about 5 minutes to start softening the vegetables and blending the flavors.
- Make the sauce: Add the canned diced tomatoes (with juice), cream of mushroom soup, milk, salt, black pepper, dried thyme, and paprika. Stir well and let the mixture simmer for a few minutes to meld the flavors.
- Combine with pasta: Stir in the uncooked elbow macaroni or small pasta, mixing thoroughly so pasta is evenly distributed throughout the sauce and vegetable mixture.
- Assemble and bake: Pour the entire mixture into the greased casserole dish. Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes, until the pasta and potatoes are tender.
- Optional cheese topping: Remove the foil and sprinkle shredded cheddar cheese evenly over the top. Return the casserole to the oven and bake uncovered for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Serve: Remove the casserole from the oven and let it cool slightly before serving. Garnish with chopped parsley if desired to add a fresh touch.
Notes
- You can substitute ground turkey with ground beef or vice versa depending on preference or dietary needs.
- Feel free to use cream of celery soup instead of cream of mushroom for a different flavor profile.
- The cheese topping is optional but adds a deliciously melty and golden crust to the casserole.
- Make sure to cover the casserole tightly with foil to prevent drying during baking.
- This dish can be prepared a day ahead and baked just before serving for convenience.
- Leftovers reheat well and can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
