Description

Amish Harvest Casserole is a hearty, old-fashioned casserole loaded with seasoned ground beef, fresh vegetables, and tender pasta, all baked in a tangy-sweet tomato sauce. It’s the kind of comforting, budget-friendly meal that brings everyone back to the table — simple, filling, and perfect for fall or anytime you need a satisfying dinner.

Ingredients

1 lb ground beef
1 small onion, chopped
2 cloves garlic, minced
1 cup uncooked elbow macaroni or rotini
1 can (14.5 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded carrots
1 cup diced zucchini or yellow squash
1/2 cup corn (fresh, frozen, or canned)

1/2 cup shredded cheddar cheese (optional topping)

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Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish.
Cook the pasta according to package directions until al dente. Drain and set aside.
Brown the beef:
In a large skillet, cook ground beef with onion and garlic over medium heat until no longer pink. Drain excess fat.
Add sauce ingredients:
Stir in diced tomatoes, tomato sauce, brown sugar, Worcestershire sauce, thyme, salt, and pepper. Simmer for 5 minutes.
Add veggies and pasta:
Stir in cooked pasta, shredded carrots, zucchini, and corn. Mix until well combined.
Bake:
Pour mixture into the prepared casserole dish. If using cheese, sprinkle on top.
Bake uncovered for 25–30 minutes, until hot and bubbly.

Serve warm with a side salad or crusty bread.

Notes

You can swap ground beef for ground turkey or sausage.
Add more veggies like bell peppers or mushrooms for extra nutrition.

This dish freezes well — just cool completely before freezing.