Can I swap out the vegetables in this casserole?

Absolutely. Canned peas, mixed vegetables, or diced carrots all work great in this recipe. Just make sure to drain them thoroughly before adding to the filling.

My filling turned out too watery - what went wrong?

This usually happens when the ground beef or canned vegetables are not drained well enough. After draining the canned vegetables in a colander, pat them with a paper towel for an extra-dry result before stirring them in.

Can I freeze Amish Harvest Casserole?

Yes - freeze the filling in a freezer-safe container for up to 3 months. For the best texture, add the refrigerated biscuit topping fresh when you are ready to bake rather than freezing it already assembled.

What can I use instead of cream of mushroom soup?

Cream of chicken soup or cream of celery soup both work as easy swaps and give this hearty casserole a slightly different but equally satisfying flavor.

Easy Amish Harvest Casserole - The Ultimate Comforting Family Dinner

Name: Amish Harvest Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb ground beef (85/15 recommended); 1 medium onion, chopped; 2 cloves garlic, minced; 1 (15 oz) can corn, drained well; 1 (15 oz) can green beans, drained well; 1 (10.5 oz) can condensed cream of mushroom soup; 1/2 cup milk; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 (16 oz) can refrigerated biscuits

Amish Harvest Casserole

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A comforting and hearty one-dish dinner made with seasoned ground beef, corn, green beans, and a creamy mushroom sauce, all topped with a golden biscuit crust. Budget-friendly and ready in 40 minutes.

Author: Sarah Mae Carter
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 servings 1x
Category: Dinner
Method: Bake
Cuisine: American

Ingredients

Scale

1 lb ground beef (85/15 recommended)
1 medium onion, chopped
2 cloves garlic, minced
1 (15 oz) can corn, drained well
1 (15 oz) can green beans, drained well
1 (10.5 oz) can condensed cream of mushroom soup
1/2 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1 (16 oz) can refrigerated biscuits

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Instructions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish and set aside.
In a large skillet over medium-high heat, cook ground beef until fully browned with no pink remaining. Drain off all excess fat.
Add chopped onion and minced garlic to the skillet. Cook for 3 to 4 minutes, stirring occasionally, until onion is softened and translucent.
Stir in drained corn, green beans, condensed cream of mushroom soup, milk, salt, and black pepper. Mix well and cook for 2 to 3 minutes until heated through and gently bubbling.
Pour filling into prepared baking dish and spread into an even layer.
Arrange refrigerated biscuits in a single layer over the top of the filling.
Bake for 20 to 25 minutes until biscuits are deep golden brown and filling is bubbling around the edges. Let rest 5 minutes before serving.

Notes

Drain canned vegetables thoroughly before adding – pat dry with a paper towel for best results. Excess moisture makes the filling watery.
Substitute canned peas, mixed vegetables, or diced carrots as needed.
For a spicier version, add a pinch of red pepper flakes or a dash of Worcestershire sauce.
For freezing, bake the filling separately and add fresh biscuits when ready to serve for the best texture.

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 5 g
Sodium: 820 mg
Fat: 14 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 22 g
Cholesterol: 55 mg

Find it online: https://www.benefitiany.com/amish-harvest-casserole/