Description

This Amish Harvest Casserole is the perfect cozy comfort food for fall and winter. Made with ground beef, seasonal vegetables, pasta, and a creamy tomato-based sauce, it’s hearty, flavorful, and easy to make. It’s one of those classic “dump and bake” casseroles the whole family will love.

Ingredients

1 lb ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 cup carrots, peeled and diced
1 cup celery, diced
1 1/2 cups uncooked elbow macaroni
1 can (14.5 oz) diced tomatoes
1 can (10.5 oz) cream of mushroom soup
1/2 cup milk
1 cup shredded cheddar cheese
1 tsp dried thyme
1/2 tsp salt
1/2 tsp black pepper
2 tbsp olive oil (for cooking)
Fresh parsley, chopped (optional, for garnish)

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Instructions

Preheat the oven to 350°F (175°C).
In a large skillet over medium heat, heat the olive oil. Add ground beef and cook until browned. Drain excess fat.
Add the chopped onion and garlic to the skillet. Sauté for 2-3 minutes until fragrant.
Stir in the carrots and celery, cooking for another 5 minutes until just softened.
In a large bowl, mix together the cooked beef and vegetables, uncooked macaroni, diced tomatoes (with juice), cream of mushroom soup, milk, thyme, salt, and pepper.
Pour the mixture into a greased 9×13-inch baking dish.
Cover with foil and bake for 40 minutes.
Remove foil, sprinkle cheddar cheese on top, and bake for another 10 minutes, or until cheese is melted and bubbly.
Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

You can swap ground beef for ground turkey or sausage.
Add chopped zucchini or green beans for more veggies.
For a vegetarian version, skip the meat and double the veggies.

Nutrition

Serving Size: 1/6 of casserole
Calories: 435
Sugar: 6g
Sodium: 720mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0.5g
Carbohydrates: 38g
Fiber: 3g
Protein: 23g
Cholesterol: 70mg