This Amish Harvest Casserole is pure comfort food: hearty, homey, and overflowing with nourishing flavors from tender ground beef, garden veggies, and melty cheddar cheese. It’s one of those dishes I constantly go back to, especially when I crave something that reminds me of cozy kitchens and the happy buzz of family dinners. The mix of pasta, tomato, and that irresistible cracker topping is just the beginning—you’ll soon see why the Amish Harvest Casserole earns its spot on any table!

Amish Harvest Casserole Recipe - Recipe Image

Ingredients You’ll Need

You’d be surprised how straightforward the ingredient list is for such a satisfying meal! Every component in this Amish Harvest Casserole brings something special—heartiness from the beef, sweetness from the corn, and a comforting richness from cheddar cheese. Here’s a little insight into why each one matters:

Ground Beef (1 pound): Offers a savory, meaty foundation that holds the whole casserole together.
Onion (1 small, chopped): Adds gentle sweetness and depth when sautéed with the beef.
Garlic (2 cloves, minced): Brings warmth and a wonderful aroma—don’t skip it!
Elbow Macaroni or Small Pasta Shells (1 cup uncooked): These little shapes soak up all the sauce, making every bite hearty and delicious.
Canned Corn (15 ounces, drained): Adds bursts of sweetness and satisfying texture.
Canned Green Beans (15 ounces, drained): For earthy, tender bites that balance out the dish.
Diced Tomatoes (14.5 ounces, undrained): Creates a juicy, flavorful base along with the tomato soup.
Condensed Tomato Soup (10.5 ounces): Gives the casserole its creamy, tangy sauce.
Dried Basil (1 teaspoon): Offers a warm, slightly peppery flavor that compliments the tomatoes.
Dried Thyme (½ teaspoon): Adds an herbal note, making everything taste more homestyle.
Salt (½ teaspoon): Essential for brightening flavors throughout the casserole.
Black Pepper (¼ teaspoon): A hint of spice balances all the richness.
Shredded Cheddar Cheese (1 cup): Delivers melty, gooey magic on top!
Crushed Buttery Crackers or Breadcrumbs (½ cup, optional): Bakes into a golden, crunchy topping if you love texture.

How to Make Amish Harvest Casserole

Step 1: Prep and Sauté the Beef Mixture

First, preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish—you’ll thank yourself later for the easy cleanup! In a large skillet over medium heat, sauté the ground beef and chopped onion until the beef is browned and the onion is soft. Toss in the minced garlic and let everything cook for just 30 seconds longer, releasing all those mouthwatering aromas. Don’t forget to drain off any excess fat at this stage.

Step 2: Boil and Drain the Pasta

While the beef is cooking, get your pasta going. Bring a big pot of salted water to a boil and cook the elbow macaroni (or pasta shells) until al dente—they’ll finish softening in the oven. Once done, drain well and set aside. This step keeps your pasta from turning mushy as the Amish Harvest Casserole bakes.

Step 3: Mix Everything Together

In a large mixing bowl, combine your cooked pasta, the savory beef-onion-garlic mixture, corn, green beans, undrained diced tomatoes, condensed tomato soup, basil, thyme, salt, and black pepper. Give everything a generous stir until all those veggies and seasonings are perfectly mingled—this is where the flavors really come together!

Step 4: Assemble in the Baking Dish

Pour the blended mixture into your prepared casserole dish, spreading it out evenly with a spatula. Sprinkle the shredded cheddar cheese generously over the top. If you’re in the mood for a little extra crunch, scatter on those crushed buttery crackers or breadcrumbs as your final layer.

Step 5: Bake and Serve

Slide your Amish Harvest Casserole into the preheated oven and let it bake for 25–30 minutes. You’re looking for bubbly goodness and melty cheese with golden bits on top. Let the casserole cool for at least 5 minutes before digging in—this helps everything settle and makes serving a breeze.

How to Serve Amish Harvest Casserole

Garnishes

Don’t underestimate the power of a simple garnish! Try a sprinkle of fresh chopped parsley for a burst of color, a dusting of cracked pepper, or even a drizzle of hot sauce for those who like a gentle kick. A handful of extra cheddar can’t hurt either—just throw it on as soon as it comes out of the oven!

Side Dishes

This casserole is wonderfully filling, but it pairs like a dream with a crisp green salad, some warm buttered rolls, or steamed broccoli. The freshness from the sides highlights the cozy richness of the Amish Harvest Casserole, making for a perfectly balanced plate.

Creative Ways to Present

If you’re hosting, serve the casserole in individual ramekins for a personal touch, or bring the whole bubbling dish straight to the table for a slice of rustic charm. For potlucks, try ladling it into soup mugs for easy, portable portions. Little touches like this turn Amish Harvest Casserole into something extra memorable.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply cover the casserole dish tightly or transfer slices to an airtight container. Store in the refrigerator for up to 3 days. The flavors actually deepen after a night in the fridge, making that next-day lunch even more satisfying.

Freezing

The Amish Harvest Casserole is a freezer-friendly superstar. Prepare as directed but hold off on baking; wrap the assembled casserole (without the crunchy topping) tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge, add your cracker or breadcrumb topping, and bake as usual for a fuss-free dinner.

Reheating

To reheat, cover the casserole loosely with foil and warm in a 350°F oven for about 20 minutes, or until heated through. Individual portions can easily be microwaved, but use medium power to keep the cheese creamy rather than rubbery.

FAQs

Can I make Amish Harvest Casserole vegetarian?

Absolutely! Just leave out the ground beef and add extra veggies like mushrooms or zucchini for more heartiness. You might want to toss in a little extra cheese or use a plant-based ground for even more richness.

Can I substitute fresh vegetables for canned?

Yes, fresh or frozen veggies work beautifully here. If using fresh, lightly steam green beans and corn before mixing them in so everything bakes evenly in your Amish Harvest Casserole.

What’s the best pasta shape for this casserole?

Elbow macaroni or small pasta shells are classic, but feel free to use what you have. Any short, sturdy pasta like penne or rotini will absorb the sauce nicely and hold up during baking.

Is Amish Harvest Casserole good for meal prep?

It’s fantastic for meal prep! Make it ahead, store in the fridge or freezer, and reheat throughout the week. Each slice holds its shape well, and the flavors just keep getting better.

Can I double the recipe for a crowd?

Definitely. Just use a larger baking dish or two 9×13 pans, and increase the baking time by about 10–15 minutes to make sure everything gets hot and bubbly all the way through.

Final Thoughts

There’s a reason Amish Harvest Casserole is one of my go-to recipes: it’s easy, satisfying, and endlessly comforting. I hope you enjoy making (and eating!) it as much as my family and I do. Give it a try, and let it become a favorite at your table, too!