This slow cooker Amish harvest casserole simmers browned ground beef, mixed vegetables, and tomatoes for hours, then finishes with tender egg noodles stirred in at the end.
Prep is quick, the slow cooker handles the long cooking while you are busy, and the whole pot feeds six people. It is a filling, family style dinner with soft vegetables and a savory tomato broth.
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Why This Slow Cooker Amish Harvest Casserole Recipe Works
Browning the beef with onion and garlic before it goes into the pot builds a deeper flavor than adding raw meat would.
Long, gentle cooking softens the vegetables and blends the tomatoes, broth, and seasoning into a thick, savory sauce.
Adding the noodles near the end keeps them tender instead of mushy, so every serving has a pleasant bite.
Ingredients for Slow Cooker Amish Harvest Casserole
- For the base: one pound lean ground beef, one small onion, chopped, two cloves garlic, minced, one cup frozen mixed vegetables, one can fifteen ounces diced tomatoes, one cup low sodium beef broth, one teaspoon Italian seasoning, and one quarter teaspoon black pepper.
- For the finish: two cups cooked egg noodles or pasta, and one cup shredded cheese, optional.
Ground beef or turkey. Lean beef gives a rich base, and ground turkey works for a lighter pot; either should be browned and drained first.
Mixed vegetables. Frozen vegetables need no chopping and go straight into the pot, where they soften into the sauce.
Diced tomatoes and broth. Together they form the cooking liquid, supplying acidity from the tomatoes and savory depth from the beef broth.
Italian seasoning. One teaspoon adds herbs without extra steps; add more pepper at the end if the pot needs it.
Egg noodles. Cooked noodles or any short pasta soak up the sauce; rice or quinoa also works if you prefer.
How to Make Slow Cooker Amish Harvest Casserole
1. Brown the meat Cook the ground beef in a skillet with the chopped onion and garlic until no pink remains, then drain off the excess fat.
2. Load the slow cooker Spoon the browned mixture into the slow cooker, spreading it into an even layer across the bottom.
3. Add the vegetables Add the frozen vegetables, diced tomatoes with their juices, broth, Italian seasoning, and pepper, then stir well so everything is evenly combined.
4. Cook low and slow Cover and cook on low for six to eight hours or on high for three to four hours, until the vegetables are tender.
5. Stir in the noodles About thirty minutes before serving, fold in the cooked noodles so they warm through without turning soft.
6. Melt the cheese If you want cheese, sprinkle it over the top, cover the pot, and wait until it melts into a blanket.
7. Serve warm Stir once more and ladle into bowls while hot, adding a side of crusty bread or a simple salad.
How to Serve Slow Cooker Amish Harvest Casserole
Spoon the casserole into deep bowls and pass warm buttery homemade rolls at the table. Crispy fried cornbread works for scooping, stovetop bacon green beans add a fresh side, and an Italian house salad balances the richness. Leftover portions pack easily for lunch.
How to Store and Reheat Slow Cooker Amish Harvest Casserole
Cool the casserole within two hours and refrigerate it in an airtight container for three to four days. For longer storage, freeze portions for up to three months and thaw them overnight in the refrigerator. Reheat in a pot or microwave until steaming hot, 165 degrees F, adding a splash of broth if the noodles have absorbed the sauce.
Tips and Variations for Slow Cooker Amish Harvest Casserole
Flag the allergens. This meal contains wheat and egg from the noodles, plus milk if you add cheese, so check labels on the broth and seasoning too.
Cook the meat through. Ground beef should reach 160 degrees F and ground turkey 165 degrees F, so brown it fully before it goes into the pot.
Do not skip draining. Draining the browned meat keeps the finished casserole from tasting greasy and the sauce from separating.
Mind the lid. Lifting the lid lets heat escape, so leave it closed while the pot cooks and stir only when adding the noodles.
Use cooked noodles. Always add noodles already cooked; raw noodles would soak up the broth and turn the dish gummy.
Swap the starch. Rice or quinoa can replace the noodles, and both should also be cooked before they go into the slow cooker.
Add vegetables. Any frozen vegetable blend works, so use what you have on hand and keep the total amount similar.
Check trusted guidance. Slow cookers need steady heat for safe cooking, so review the Clemson slow cooker food safety fact sheet before long cooks.
Frequently Asked Questions About Slow Cooker Amish Harvest Casserole
Can I make this slow cooker Amish harvest casserole ahead?
Yes, cool and refrigerate the finished pot, then reheat portions until steaming hot, 165 degrees F, for simple weeknight meals.
How long does slow cooker Amish harvest casserole last?
It keeps three to four days in the refrigerator and up to three months in the freezer in airtight containers.
Can I turn slow cooker Amish harvest casserole into a stovetop meal?
Yes, simmer the same ingredients in a covered pot on the stove until the vegetables are tender, then add the noodles.
Can I use ground turkey instead of beef?
Yes, ground turkey works well, but cook it to 165 degrees F and add a little extra seasoning since it is milder.
Can I skip the cheese?
Yes, the cheese is optional, and skipping it keeps the casserole dairy free.
Slow Cooker Amish Harvest Casserole
Equipment
- Slow cooker
- Large skillet
- Wooden spoon
Ingredients
Main Ingredients
- 1 lb lean ground beef 93 percent lean, or ground turkey
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup frozen mixed vegetables
- 1 can diced tomatoes 15 oz, with the juices
- 1 cup low sodium beef broth
- 1 tsp Italian seasoning
- ¼ tsp black pepper
- 2 cup cooked egg noodles about 4 oz dry noodles, or any short pasta
- 1 cup shredded cheese optional, cheddar or mozzarella
Instructions
Cooking
- Brown the meat. Cook the beef with the onion and garlic in a skillet until no pink remains and it reaches 160 degrees F, then drain.
- Fill the slow cooker. Transfer the meat mixture to the slow cooker and add the vegetables, tomatoes, broth, Italian seasoning, and pepper.
- Cook. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Add the noodles. Stir in the cooked noodles about 30 minutes before serving.
- Add cheese. If using, sprinkle cheese on top and cover until melted.
- Serve. Serve warm with crusty bread or a salad.
