Amish Harvest Casserole

Author: Emily

Published: 10 June 2025

Updated: 6 January 2026

why make this recipe

I love a dish that feels like a hug. This Amish Harvest Casserole does that. It is simple. It fills the kitchen with warm, homey smells. It uses pantry basics and turns them into comfort food fast. If you like cozy loaves and old-fashioned treats, it pairs well in spirit with my favorite Amish Friendship Chocolate Bread for a full, comforting meal.

how to make Amish Harvest Casserole

Ingredients:
1 lb ground beef, 1 onion, chopped, 2 cups mixed vegetables (carrots, corn, green beans), 1 cup uncooked egg noodles, 2 cups beef broth, 1 cup shredded cheddar cheese, Salt and pepper to taste, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning

Amish Harvest Casserole

Directions:

Preheat your oven to 350°F (175°C).
In a large skillet, cook the ground beef and chopped onion over medium heat until the meat is browned. Drain any excess fat.
Stir in the mixed vegetables, uncooked egg noodles, beef broth, garlic powder, Italian seasoning, salt, and pepper. Bring to a boil.
Reduce heat and simmer for about 10 minutes, stirring occasionally.
Transfer the mixture to a greased baking dish and top with shredded cheddar cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Let it sit for a few minutes before serving. Enjoy!

If you want a super hands-off bake-and-forget style, this is similar in comfort to the method I use for the Cattle Drive Casserole.

how to serve Amish Harvest Casserole

Serve it hot from the oven. Let it rest five minutes so it firms up. Scoop onto plates and top with extra cheddar if you like. A crisp green salad freshens the plate. A simple slaw also works well. This hearty casserole is as satisfying as my Crazy Good Casserole, so plan for seconds.

how to store Amish Harvest Casserole

Cool the casserole to room temperature. Cover tightly with foil or plastic wrap. Store in the fridge for up to 3 days. Reheat single servings in the microwave for 1–2 minutes. Reheat a whole dish in a 350°F oven until hot and bubbly, about 15–20 minutes. For longer storage, freeze portions in airtight containers for up to 3 months.

tips to make Amish Harvest Casserole

Brown the beef well. That builds deep flavor. Drain excess fat so the casserole isn’t greasy. Taste and adjust the salt before you bake. If the noodles soak up too much broth while simmering, add a splash more beef broth. For bolder seasoning, try ideas I borrowed from the Cowboy Casserole, like a pinch of smoked paprika or diced bell peppers.

variation (if any)

Swap ground beef for ground turkey or shredded rotisserie chicken. Use frozen mixed vegetables if you like. Stir in a handful of Parmesan for extra cheesiness. For a potluck-friendly swap, serve this savory main with a sweet finish like the Easter Dirt Cake Casserole to round out the meal.

FAQs

Q: Can I use cooked pasta instead of uncooked egg noodles?
A: Yes. If the pasta is already cooked, mix it in just before baking and reduce the simmer time. You want to avoid mushy noodles.

Q: Do I have to brown the meat first?
A: Browning the meat adds flavor. You can skip it in a pinch, but taste and texture will be better if you brown and drain the meat first.

Q: Can I make this vegetarian?
A: Yes. Swap the ground beef for a plant-based crumbled meat or cooked lentils. Use vegetable broth instead of beef broth and adjust seasonings to taste.

Amish Harvest Casserole

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