My first encounter with Amish Harvest Casserole was a bit of a culinary misadventure, you could say. It was a chilly autumn evening, and I had this grand idea to celebrate the harvest with a dish I’d heard whispers about from my friend Jenna, whose family hails from Amish country. Well, let’s just say my first attempt was more harvest disaster than harvest delight. I mean, I somehow managed to both undercook the rice and overcook the veggies. But, you know what? After a few tweaks and some sage advice from Jenna, I’ve perfected this heartwarming casserole that’s now the star of our fall dinners.
Now, when the leaves start to turn and there’s a nip in the air, my family begins to ask for this cozy, comforting dish by name. It’s honestly like fall on a plate, with its savory blend of rice, seasonal vegetables, and succulent sausage. It’s become a tradition in our home, and I’m thrilled to share it with you!
Table of Contents
Ingredients
Here’s what you’ll need for this cozy creation. And don’t worry if you don’t have everything; I’m all about those substitutions (learned this the hard way).
- 1 cup uncooked long-grain white rice
- 1 pound ground sausage (your favorite brand – I use Bob’s Butcher Shop’s spicy variety)
- 1 medium onion, chopped
- 1 cup chopped bell peppers (I love a mix of red and green!)
- 1 cup corn kernels (fresh, frozen, or canned – all work)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- Salt and pepper to taste
- Optional: a dash of cayenne for some extra kick
Instructions
Okay, here’s how you bring it all together. Trust me, follow these steps, and you’ll have a dish to remember. (And yes, I’ve forgotten to preheat the oven before – don’t make my mistake!)
- Preheat your oven to 350°F (175°C). This step is crucial for that perfect bake.
- In a large skillet over medium-high heat, brown the sausage. Once it’s nicely crumbled and cooked through, transfer it to a paper towel-lined plate to drain off the excess fat.
- Using the same skillet (because who likes extra dishes?), sauté the onions and bell peppers until they’re tender and fragrant.
- Add the corn, diced tomatoes with their juice, garlic powder, basil, and, if you’re using it, that dash of cayenne. Stir well.
- Mix in the cooked rice and browned sausage. Season with salt and pepper to your liking.
- Transfer everything to a greased 9×13-inch baking dish. Spread it out evenly and sprinkle the top with the shredded cheddar cheese.
- Cover with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
- Let it sit for a couple of minutes – it’s piping hot! Then serve and watch as your family dives in.
Tips & Tricks
Alright, a few nuggets of wisdom to make sure your casserole is as good as it gets:
- For the rice, make sure it’s cooked but not mushy before adding it to the mix – it’ll cook a bit more in the oven, and trust me, you don’t want a soggy casserole.
- If you’re not a fan of sausage or you’re serving vegetarians, swap it out for a meat substitute or just add extra veggies. (I’ve done this when my sister, who’s a vegetarian, comes over – it’s still a hit!)
- Leftovers? They store beautifully. Just cover the baking dish with foil or transfer portions to airtight containers and refrigerate. You’ll have tasty lunches ready for the next day.
FAQ
Q: Can I make this casserole ahead of time?
A: Absolutely! Just prepare the casserole, cover it, and pop it in the fridge. When you’re ready to bake, let it come to room temperature for about 20 minutes before putting it in the oven.
Q: What’s the calorie count for this dish?
A: Roughly speaking, a serving of this casserole is about 400-500 calories. But honestly, it’s so hearty and satisfying, it’s worth every single one.
Q: Any tips for making it extra cheesy?
A: If you’re a cheese lover like me, sprinkle an extra handful of cheese on top during the last 5 minutes of baking. You’ll get that irresistibly crispy, cheesy layer on top.
So there you have it, my take on the Amish Harvest Casserole – a dish that’s honestly become a symbol of family and tradition in our home. Every bite takes me back to that first autumnal attempt, and reminds me how far I’ve come in my cooking adventures. It’s a dish that’s as forgiving as it is delicious, and it’s just waiting for you to add it to your family’s story.
Whether you’re looking to celebrate the season, or just in need of a comforting meal that wraps you up like a warm blanket, this casserole is sure to please. So from my kitchen to yours, enjoy the harvest and happy cooking!
