Description
Amish Harvest Casserole is a comforting one-dish meal featuring ground beef or turkey, tender vegetables, elbow macaroni, and a creamy tomato-based sauce. Perfectly baked until bubbly and topped with melted cheddar cheese, this hearty casserole blends savory flavors and satisfying textures, making it an ideal family dinner especially during cooler seasons.
Ingredients
Scale
Meat and Aromatics
- 1 lb ground beef or ground turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
Vegetables
- 1 cup carrots, diced
- 1 cup celery, chopped
- 1 cup potatoes, peeled and diced
Pasta & Canned Goods
- 1 cup uncooked elbow macaroni or small pasta
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (10.5 oz) can cream of mushroom soup (or cream of celery)
Dairy & Seasonings
- ½ cup milk
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- ½ tsp paprika
- 1 cup shredded cheddar cheese (optional, for topping)
- Chopped parsley, for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish to prevent sticking and ensure easy cleanup.
- Brown the Meat: In a large skillet over medium heat, cook the ground beef or turkey until no longer pink. Add the diced onion and minced garlic, sautéing for 2–3 minutes until the onion softens and becomes fragrant.
- Add Vegetables: Stir in the diced carrots, chopped celery, and diced potatoes. Cook everything together for about 5 minutes to start softening the vegetables, enhancing their natural flavors.
- Prepare the Sauce: Add the undrained diced tomatoes, cream of mushroom soup, milk, salt, black pepper, dried thyme, and paprika into the skillet. Mix thoroughly and let the mixture simmer for a couple of minutes to meld the flavors.
- Combine with Pasta: Stir in the uncooked elbow macaroni or small pasta until well incorporated. This ensures the pasta will cook fully during the baking process, absorbing the sauce.
- Assemble and Bake: Pour the entire mixture into the prepared casserole dish and cover it with aluminum foil. Bake in the preheated oven for 45 minutes, or until the pasta and potatoes are tender and fully cooked.
- Add Cheese Topping (Optional): Remove the foil, sprinkle shredded cheddar cheese evenly over the casserole, then return it to the oven for an additional 10 minutes. Bake until the cheese is bubbly and golden brown.
- Serve: Remove from the oven and let cool slightly before serving. Garnish with chopped parsley if desired for a fresh, colorful finish.
Notes
- You can substitute ground turkey for ground beef for a leaner option.
- If you prefer, cream of celery soup can be used instead of cream of mushroom for a different flavor twist.
- For gluten-free preparation, substitute the macaroni with a gluten-free pasta variety.
- Cheese topping is optional but adds a rich, melty finish to the casserole.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Adding freshly chopped parsley at the end enhances the presentation and adds a fresh herbal touch.
