Amish Harvest Casserole

👩‍🍳 Instructions

1. Prepare the base

   • Brown ground beef in a skillet, drain fat.

   • Add onion and garlic, cook until softened.

   • Transfer mixture to slow cooker.

2. Layer ingredients

   • Add carrots, potatoes, corn, and green beans.

   • Stir in mushroom soup, thyme, and parsley.

   • Mix gently to combine.

3. Slow cook

   • Cover and cook on LOW for 6–8 hours, until vegetables are tender.

4. Finish

   • Sprinkle cheddar cheese on top about 30 minutes before serving.

   • Let casserole rest for 10 minutes before serving.

🍴 Serving Suggestions

• With crusty bread for dipping

• Alongside a green salad

• With steamed broccoli

• Paired with warm apple cider

💡 Notes & Tips

• Cut veggies in similar sizes for even cooking.

• Can prep vegetables the night before.

• Leftovers keep 3–4 days in the fridge.

• Freezes well up to 3 months.

Variations

• Swap ground beef with turkey or chicken.

• Add mushrooms or bell peppers.

• Try different cheese blends.

• Make vegetarian by skipping meat and doubling the veggies.