Easy Slow Cooker Amish Harvest Casserole (Print version)
Ground beef, garden vegetables, and creamy mushroom soup slow-cook into a cheesy, hearty Amish Harvest Casserole. A true set-and-forget family dinner.
# Ingredients:
For the beef base
01 -
1 lb (450 g) ground beef
02 -
1 medium onion, diced
03 -
2 cloves garlic, minced
04 -
1 tsp salt
05 -
1/2 tsp black pepper
For the vegetables
06 -
1 cup carrots, sliced
07 -
1 cup potatoes, diced
08 -
1 cup corn kernels
09 -
1 cup green beans, trimmed and cut
For the sauce and finish
10 -
1 can (10.5 oz) cream of mushroom soup
11 -
1 tsp dried thyme
12 -
1 tsp dried parsley
13 -
1 cup shredded sharp cheddar cheese
# Instructions:
01 -
Cook the ground beef in a skillet over medium heat, breaking it up until no longer pink. Drain the fat. Add the diced onion and minced garlic and cook for 3-4 minutes until softened. Transfer the mixture to the slow cooker.
02 -
Add the sliced carrots, diced potatoes, corn kernels, and green beans to the slow cooker on top of the beef mixture.
03 -
Spoon the cream of mushroom soup over the vegetables. Sprinkle in the thyme, parsley, salt, and pepper. Stir gently to coat everything evenly.
04 -
Cover and cook on LOW for 6-8 hours, until the carrots and potatoes are tender when pierced with a fork.
05 -
Sprinkle the shredded cheddar evenly over the top. Cover and cook for an additional 30 minutes until the cheese is fully melted and glossy.
06 -
Turn off the slow cooker and let the casserole stand for 10 minutes to thicken. Serve warm.
# Good to know:
01 -
Letting the casserole rest before serving helps the sauce set and makes serving easier.
02 -
Cut vegetables into similar sizes for even cooking.