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Amish Harvest Casserole

A hearty, creamy, and vegetable-packed Amish casserole celebrating the flavors of autumn in one comforting dish.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 people
Course: Casserole, Main Dish
Cuisine: American, Amish
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Casserole
  • 2 cups diced sweet potatoes
  • 1.5 cups chopped butternut squash
  • 1 cup sliced carrots
  • 1 cup diced potatoes
  • 1 small onion chopped
  • 2 tbsp olive oil or butter
  • 1.5 cups cooked brown rice or quinoa
  • 0.5 cup sour cream
  • 0.5 cup milk
  • 1 cup shredded cheddar cheese
  • 0.5 tsp garlic powder
  • 0.5 tsp dried thyme
  • 0.25 tsp nutmeg
  • salt and pepper to taste
Topping
  • 0.5 cup breadcrumbs Panko or homemade
  • 2 tbsp melted butter
  • 0.25 cup grated Parmesan cheese

Equipment

  • Mixing bowls
  • Baking dish
  • Wooden spoon
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C). Grease a baking dish with butter or oil.
  2. Toss vegetables with olive oil, salt, and pepper, then roast for 25 minutes.
  3. Combine cooked rice, sour cream, milk, cheese, and spices in a large bowl.
  4. Fold in roasted vegetables and spread evenly into casserole dish.
  5. Mix breadcrumbs, melted butter, and Parmesan; sprinkle over the top.
  6. Bake for 25–30 minutes until golden and bubbly.
  7. Cool slightly before serving. Garnish with parsley if desired.

Notes

Add cooked chicken or beans for extra protein. Perfect make-ahead meal for busy fall nights.