Amish Harvest Casserole

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Welcome to my kitchen, sweet friend! 💛

The other night, as the wind rattled the last of the autumn leaves off the big maple in our front yard and the house smelled like cinnamon and woodsmoke, I had one of those moments where I needed something warm, hearty, and just plain comforting. Not fancy, not fussy—just good, honest food.

That’s when I pulled out my old scribbled recipe card for this Amish Harvest Casserole. I’ve tweaked it here and there over the years, but at its heart, it’s the same soul-satisfying dish that I first tasted at a church potluck when I was newly married. A sweet little lady named Mabel brought it in a butter-yellow Pyrex dish, and I swear, every last spoonful was gone before the kids even made it through the dessert table.

This casserole is the perfect mix of sweet and savory, with layers of tender potatoes, earthy root vegetables, crumbled sausage, and just the slightest hint of brown sugar and spice. It tastes like something your grandma would have made if she had a bumper crop of squash and a knack for feeding a crowd.

Why You’ll Love This Recipe:

• Hearty & Filling: Loaded with root vegetables and sausage, it’s a full meal in one cozy dish.
• Sweet Meets Savory: The subtle touch of brown sugar and cinnamon balances beautifully with the savory sausage and veggies.
• Easy to Prep Ahead: Make it in the morning, pop it in the oven at dinnertime.
• Perfect for Fall & Winter: This is the casserole equivalent of your favorite flannel shirt.

Can I use sweet potatoes instead of Yukon Golds?

Absolutely! Sweet potatoes add a lovely depth and go perfectly with the sausage and cinnamon.

Can I freeze this casserole?

Yes! Assemble it up to the point before baking, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge and bake as directed.

What if I don’t have butternut squash?

You can use acorn squash, pumpkin, or even cubed parsnips—whatever you have on hand.

Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes

Ingredients:

Here’s what you’ll need to make your kitchen smell like pure fall magic:

• 1 lb ground pork sausage (I love using sage sausage for extra flavor)
• 2 cups peeled and cubed butternut squash (fresh or frozen works!)
• 2 cups peeled and sliced Yukon Gold potatoes (about 2 medium)
• 1 cup chopped carrots
• 1 medium sweet onion, diced
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 2 tbsp light brown sugar (for a touch of sweetness)
• 1 tsp dried thyme
• 1/2 tsp ground cinnamon
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1 cup shredded sharp white cheddar (optional, but so good!)
• 1/2 cup panko breadcrumbs (for topping)
• 2 tbsp melted butter

Note: If you want to make it vegetarian, just swap out the sausage for plant-based crumbles and use veggie broth. It still turns out delicious!

Instructions:

Alright, let’s roll up our sleeves and make some magic. You’re gonna love how this comes together.

1. Brown the sausage:
   In a large skillet over medium heat, cook the sausage until browned and fully cooked, breaking it into crumbles as it cooks. Remove it with a slotted spoon and set aside, leaving a little bit of grease in the pan for flavor (about a tablespoon).
2. Sauté the veggies:
   In the same skillet, add the onions, carrots, and garlic. Sauté until the onions are soft and fragrant, about 5 minutes. Add in the butternut squash and potatoes and cook another 5 minutes, just to start softening them up.
3. Make the creamy base:
   In a small bowl, whisk together the chicken broth, cream, brown sugar, thyme, cinnamon, salt, and pepper. Pour this right into the skillet and stir to coat all the veggies.
4. Layer it up:
   Preheat your oven to 375°F. In a greased 9×13 casserole dish, layer the sausage and veggie mixture. If you’re using cheese (and I highly recommend it), sprinkle half in the middle and the other half on top.
5. Add the topping:
   In a small bowl, mix the panko breadcrumbs with melted butter. Sprinkle over the top of the casserole for that golden, toasty finish.
6. Bake until bubbly:
   Cover with foil and bake for 30 minutes. Then uncover and bake another 20-25 minutes, or until the top is golden brown and the veggies are fork-tender. Let it rest for about 10 minutes before serving (this helps it set up nicely).

Pro Tips for Success:

• Chop veggies evenly: So everything cooks at the same rate.
• Don’t skip the rest time: Letting the casserole sit before serving makes it easier to cut and serve clean pieces.
• Make it your own: Add diced apples for a sweeter twist, or throw in a handful of chopped kale in the last few minutes of sautéing for a bit of green.

Storage & Serving Suggestions:

• Leftovers: Store covered in the fridge for up to 4 days. This casserole actually tastes even better the next day!
• Reheat: Warm in a 350°F oven until hot, or microwave individual portions. Add a splash of broth or cream if it seems dry.
• Serving idea: We love this with a side of crusty bread and a drizzle of honey butter. It also pairs beautifully with a simple green salad tossed in apple cider vinaigrette.

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