Slow Cooker Amish Harvest Casserole
A slow cooker casserole of browned ground beef, mixed vegetables, tomatoes, and broth, finished with egg noodles and optional cheese.
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.
Notes
Substitutions: Ground turkey can replace beef, and rice or quinoa can replace the noodles when cooked first.
Tips: Brown the meat well and drain it before it goes into the pot, and leave the lid closed while it cooks.
Storage: Refrigerate for 3 to 4 days or freeze for up to 3 months.
Nutrition does not include the optional cheese.