Name: Amish Hearty Beef and Veggie Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Amish
Ingredients: 1 pound ground beef; 1 onion, chopped; 2 cloves garlic, minced; 1 cup carrots, sliced; 1 cup green beans, trimmed and cut into 1-inch pieces; 1 cup corn kernels (fresh or frozen); 1 can (14.5 oz) diced tomatoes, undrained; 1 cup beef broth; 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon dried thyme; 1 cup shredded cheddar cheese; 2 cups cooked egg noodles

Why You’ll Love This Recipe

I love this casserole because it’s hearty without being fussy. Everything comes together in one dish, which means less cleanup for me. The balance of beef, veggies, noodles, and cheese makes it a complete meal in itself, but it’s easy to pair with sides like salad or bread if I want to stretch it further. It’s also highly adaptable, so I can swap out the vegetables or protein depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 cup carrots, sliced
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup corn kernels (fresh or frozen)
1 can (14.5 oz) diced tomatoes, undrained
1 cup beef broth
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme
1 cup shredded cheddar cheese
2 cups cooked egg noodles

Directions

I preheat my oven to 350°F (175°C).
In a large skillet, I cook the ground beef over medium heat until browned, then drain any excess fat.
I add the onion and garlic and sauté until the onion is soft and translucent.
I stir in the carrots, green beans, and corn, letting them cook for about 5 minutes.
I add the diced tomatoes, beef broth, salt, pepper, and thyme. I bring it to a simmer and cook for 10 minutes to let the flavors meld.
I stir in the cooked egg noodles and half of the cheese.
I transfer everything into a greased 9×13-inch baking dish.
I sprinkle the remaining cheese on top.
I bake uncovered for 25–30 minutes until the cheese is golden and bubbly.
I let it rest for a few minutes before serving.

Servings and timing

This recipe makes 6 servings.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Variations

For a lighter version, I sometimes swap the beef for ground turkey or chicken. If I want to change up the flavor, I use zucchini, bell peppers, or even peas instead of the carrots and beans. Adding red pepper flakes or a dash of hot sauce gives it a subtle heat. For a gluten-free twist, I replace the egg noodles with gluten-free pasta or even cooked rice.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm portions in the oven at 350°F until hot, or in the microwave for quick meals. This casserole also freezes well—I freeze it before baking, wrapped tightly, and bake it straight from frozen, adding about 15 extra minutes of cooking time.

FAQs

Can I make this casserole ahead of time?

Yes, I often prepare the casserole up to the baking step, cover it, and refrigerate it for up to 24 hours before baking.

What other cheese works well?

I like cheddar, but mozzarella, Colby Jack, or even Swiss all melt beautifully and add different flavors.

Can I skip the noodles?

Yes, I’ve made this without noodles, serving it as a low-carb beef and veggie bake instead.

How do I make it vegetarian?

I replace the beef with lentils or a plant-based ground meat substitute and swap beef broth for vegetable broth.

Can I use frozen vegetables?

Definitely. Frozen veggies work great—just thaw and drain them before adding to the skillet.

Conclusion

This Amish hearty beef and veggie casserole is everything I want in a weeknight meal—hearty, comforting, and simple to prepare. It’s a true family favorite that always delivers big flavor with minimal fuss. Whether I make it for a busy night or to share at a gathering, it’s the kind of dish that makes everyone feel at home.