Amish Harvest Casserole: 1 Pan of Pure Comfort

Oh, you’re going to love this Amish Harvest Casserole! It’s the kind of dish that wraps you in a warm hug after a long day. I first tried it at a church potluck years ago, and let me tell you – I couldn’t stop going back for seconds. There’s something magical about how simple ingredients like ground beef, egg noodles, and corn come together into pure comfort.

This recipe comes straight from Amish country traditions, where hearty, no-fuss meals feed big families and neighbors alike. What I adore about Amish cooking is how it turns everyday pantry staples into something extraordinary. After testing this casserole dozens of times (my family didn’t mind being taste testers!), I’ve perfected the balance of creamy, cheesy goodness that makes it our go-to weeknight dinner. It’s the perfect cross between your grandma’s best casserole and the easiest meal you’ll ever make.

Why You’ll Love This Amish Harvest Casserole

Let me count the ways this casserole will become your new favorite:

• Ready in a flash – From fridge to table in under an hour (perfect for those “what’s for dinner?!” nights)
• Kid-approved comfort – Even picky eaters can’t resist the cheesy noodle goodness
• Flexible as can be – Swap ingredients based on what’s in your fridge (more on that later!)
• Leftovers that shine – Tastes even better the next day, if it lasts that long
• One-dish wonder – Minimal cleanup means more time to enjoy that second helping

Trust me, this is the kind of recipe you’ll scribble on an index card to pass down someday.

Ingredients for Amish Harvest Casserole

Here’s what you’ll need to make this cozy dish – and trust me, you probably have most of this in your kitchen already! I’m particular about a few ingredients (I’ll explain why), but don’t stress – this recipe is super forgiving.

• 1 pound ground beef (or turkey if you prefer – just drain it well after browning)
• 1 medium onion, diced (about 1 cup – I like yellow for sweetness)
• 1 green bell pepper, diced (that pop of color and crunch is everything)
• 2 cups frozen corn (no thawing needed – hooray for shortcuts!)
• 1 can (10.75 oz) cream of chicken soup (that standard soup can size – and yes, cream of mushroom works too)
• 1 cup milk (whole milk makes it richest, but any kind does the job)
• 1 teaspoon salt (adjust to taste once it’s all mixed)
• ½ teaspoon black pepper (fresh cracked is my secret weapon)
• 2 cups shredded cheddar (sharp cheddar melts like a dream, but use what you love)
• 4 cups cooked egg noodles (about 8 oz dry – cook them al dente since they’ll bake more)

See? Nothing fancy – just good, honest ingredients that turn into pure comfort.

How to Make Amish Harvest Casserole

Alright, let’s get cooking! This casserole comes together in three simple phases – and I promise it’s easier than it looks. I’ll walk you through each step just like my Amish friend walked me through it years ago (with a few of my own hard-earned tips mixed in).

Prep the Beef and Veggies

First things first – crank that oven to 350°F. While it’s heating, grab your trusty skillet and brown the ground beef over medium heat. You’ll know it’s ready when those pink bits disappear (about 5-7 minutes). Here’s my golden rule: drain that fat! Tilt the skillet and spoon it out, or if you’re fancy, use one of those fat separator colanders. Nobody wants a greasy casserole.

Toss in your diced onions and bell peppers – that sizzle sound is music to my ears. Cook them just until they soften (about 3 minutes), stirring occasionally. The onions should turn translucent but not brown. This combo creates the flavor foundation for the whole dish!

Combine the Casserole Base

Now for the creamy magic! In the same skillet (why dirty another dish?), stir in the corn, cream of chicken soup, milk, salt, and pepper. The mixture should look like a thick, creamy sauce – if it seems too thick, add a splash more milk. This is when I usually sneak a taste (chef’s privilege!) to adjust the seasoning.

In a large bowl, combine this saucy goodness with your cooked egg noodles. Pro tip: undercook the noodles slightly – they should be al dente since they’ll keep cooking in the oven. Nothing worse than mushy noodles in your casserole!

Layer and Bake

Lightly grease your 9×13-inch baking dish (butter works great, but cooking spray is fine too). Pour in the noodle mixture and smooth it out evenly. Now for the best part – sprinkle that shredded cheese across the top like you’re frosting a cake. I like to get coverage right to the edges for maximum cheesy goodness in every bite.

Bake for 25 minutes – you’re waiting for two things: bubbly edges and that gorgeous golden cheese crust. If your oven runs hot, check at 20 minutes. When it’s done, resist diving in immediately (I know, it’s hard!) and let it rest for 5 minutes. This helps everything set up perfectly for serving.

Tips for the Best Amish Harvest Casserole

After making this casserole more times than I can count, I’ve picked up some foolproof tricks to make it absolutely perfect every time:

• Noodle choice matters – Wide egg noodles hold up better and give that classic Amish casserole texture
• Rest time is key – Let it sit 5 minutes after baking so it sets up nicely (no soupy mess!)
• Brown the beef well – Get some nice caramelization for deeper flavor
• Cheese placement – Save a handful to sprinkle on top in the last 5 minutes for extra melty goodness
• Bubbles don’t lie – When the edges are dancing with bubbles, it’s done – no need to overbake

These little touches make all the difference between good and “wow, can I get this recipe?” good!

Ingredient Substitutions for Amish Harvest Casserole

Listen, life happens – and sometimes you gotta swap ingredients! The beauty of this casserole is how forgiving it is. Here are my tried-and-true substitutions that still deliver that classic Amish comfort:

• Meat swap: Ground turkey or chicken works beautifully (just add a pinch more seasoning)
• Soup swap: Cream of mushroom or celery soup in place of chicken (same size can!)
• Noodle note: Gluten-free egg noodles hold up surprisingly well
• Veggie variations: Try peas instead of corn, or toss in some diced carrots
• Cheese choices: Colby Jack, Monterey Jack, or even Swiss make tasty alternatives

The key is keeping the same ratios – everything else is fair game for your personal touch!

Serving and Storing Amish Harvest Casserole

This casserole shines brightest with simple sides that let it be the star. I always serve it with a crisp green salad (that tangy vinaigrette cuts through the richness perfectly) and warm crusty bread for soaking up every last cheesy bite. My family fights over who gets the corner pieces with extra crispy edges!

Leftovers? They’re almost better than the first serving! Store cooled portions in an airtight container in the fridge for up to 3 days. Reheat individual servings in the microwave (about 1-2 minutes) or the whole dish in a 350°F oven until warmed through (15-20 minutes). Pro tip: Sprinkle a little extra cheese before reheating for that fresh-from-the-oven feel.

Amish Harvest Casserole Nutrition

Now, I’m no nutritionist, but here’s the scoop on what’s in each serving of this hearty casserole. Remember, these numbers can change depending on your exact ingredients (like if you use turkey instead of beef or low-fat cheese).

One generous serving (about 1/6 of the casserole) has roughly:

• 450 calories
• 22g fat (10g saturated)
• 35g carbs (with 3g fiber)
• 25g protein
• 850mg sodium

It’s comfort food, not health food – but everything in moderation, right? The protein from the beef and cheese keeps you full, while those veggies add some sneaky nutrition.

FAQs About Amish Harvest Casserole

I get asked about this casserole all the time – here are the questions that pop up most often:

Can I use fresh corn instead of frozen?
Absolutely! You’ll need about 3 ears worth of kernels. Just blanch them first – drop them in boiling water for 2 minutes, then shock in ice water. This keeps them crisp-tender in the casserole.

How do I freeze leftovers?
This casserole freezes like a dream! Cool completely, then wrap individual portions tightly in foil. They’ll keep for 2-3 months. Thaw overnight in the fridge before reheating at 350°F until bubbly (about 30 minutes).

Can I make it ahead?
You bet! Assemble everything (just don’t bake it), cover tightly, and refrigerate overnight. Add 5-10 minutes to the baking time since it’ll be cold from the fridge.

What if I don’t have egg noodles?
No worries – any short pasta works! I’ve used rotini, penne, even broken lasagna noodles in a pinch. Just cook them al dente.

Why is mine watery?
Usually means the noodles were overcooked or the beef wasn’t drained well. Next time, try reducing the milk by 1/4 cup and patting your cooked noodles dry before mixing.

Share Your Amish Harvest Casserole

I’d love to see your version of this cozy casserole! Snap a photo of that golden, bubbly goodness and tag me – nothing makes me happier than seeing families gathered around this comforting dish. Your tweaks might just become my new favorite variation!

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