Amish Harvest Casserole Recipe – Hearty Fall Comfort Food Dinner
This Amish harvest casserole recipe is a hearty and savory dish made with ground beef, rice, vegetables, and a flavorful sauce baked until golden. Perfect for cozy fall dinners, family gatherings, or traditional comfort food cooking.
Equipment
- 9x13-inch baking dish
- Cutting board and knife
- Mixing bowls
- Wooden spoon or spatula
- Aluminum foil
Ingredients
- 3 medium potatoes, diced
- 2 cups butternut squash, cubed
- 1 cup carrots, sliced
- 1 cup green beans, trimmed
- 2 cups cooked rice or noodles
- 1 cup cooked beans (kidney or white beans)
- 2 cups shredded cheddar or mozzarella cheese
- 1½ cups cream-based or tomato-based sauce
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried sage
- 1 tsp parsley
- Salt and pepper to taste
- Optional: breadcrumbs for topping
Instructions
- Prepare Vegetables & Grains: Dice potatoes, squash, and carrots. Cook rice or noodles until just tender.
- Layer Base: In a greased baking dish, spread rice or noodles. Add a layer of vegetables and beans.
- Add Sauce: Pour cream or tomato-based sauce evenly over the layers.
- Top with Cheese: Sprinkle shredded cheese generously. Add breadcrumbs if desired.
- Bake: Cover with foil and bake at 375°F (190°C) for 30–40 minutes. Remove foil and bake another 10 minutes until golden and bubbly.
- Cool & Serve: Let casserole rest for 5–10 minutes before slicing. Garnish with fresh herbs.
Notes
- Vegetable Choice: Use seasonal produce like squash, cabbage, or zucchini for authentic harvest flavor.
- Meat Option: Add cooked sausage or chicken for extra protein.
- Texture Tip: Cover with foil for a moist casserole; uncover for a crispy top.
- Make-Ahead: Assemble in advance, refrigerate, and bake just before serving.
- Serving Idea: Pair with bread, salad, or pickled vegetables for a complete meal.