23 Delicious Amish Casserole Recipes for Comfort Food Lovers

Ready to cozy up with some heartwarming dishes? Our roundup of 23 Delicious Amish Casserole Recipes is your ticket to comfort food heaven. Perfect for busy weeknights or lazy weekends, these recipes blend simplicity with homestyle goodness. Whether you’re craving something cheesy, hearty, or just plain comforting, we’ve got you covered. Dive in and discover your next family favorite!

Amish Breakfast Casserole

Breakfast in our house is a sacred time, a moment to gather and fuel up for the day ahead. That’s why I love making this Amish Breakfast Casserole—it’s hearty, comforting, and can feed a crowd with minimal morning fuss.

Ingredients

• For the base:
  • 6 large eggs
  • 1 cup whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
• For the filling:
  • 1 pound bulk pork sausage, cooked and drained
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 2 cups frozen hash brown potatoes, thawed
  • 2 cups shredded cheddar cheese

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
3. Spread the cooked sausage, onion, bell pepper, and hash browns evenly in the prepared baking dish.
4. Pour the egg mixture over the sausage and vegetables, ensuring everything is evenly coated.
5. Sprinkle the shredded cheddar cheese on top.
6. Bake for 35-40 minutes, or until the eggs are set and the top is golden brown. Tip: Insert a knife in the center; if it comes out clean, it’s done.
7. Let the casserole stand for 5 minutes before serving. Tip: This allows the eggs to set further and makes slicing easier.
8. Serve warm. Tip: For a fresh contrast, top with diced tomatoes or avocado slices.

Every bite of this casserole is a delightful mix of creamy eggs, savory sausage, and melted cheese, with the hash browns adding a satisfying texture. It’s perfect for a lazy weekend brunch or as a make-ahead dish for busy mornings.

Amish Chicken Casserole

Waking up to the smell of a hearty casserole baking in the oven is one of my favorite ways to start the day, especially when it’s as comforting as this Amish Chicken Casserole. It’s a dish that reminds me of the simple, wholesome meals my grandmother used to make, packed with flavors that feel like a warm hug.

Ingredients

• For the casserole:
  • 2 cups cooked chicken, shredded
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 1/2 cup onion, finely chopped
  • 1 cup frozen peas
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup mayonnaise
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the topping:
  • 1 cup crushed Ritz crackers
  • 1/4 cup butter, melted

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, combine the shredded chicken, celery, carrots, onion, and frozen peas.
3. In a separate bowl, mix the cream of chicken soup, mayonnaise, salt, and pepper until well blended. Tip: For a lighter version, you can substitute Greek yogurt for mayonnaise.
4. Pour the soup mixture over the chicken and vegetables, stirring until everything is evenly coated.
5. Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
6. In a small bowl, mix the crushed Ritz crackers with the melted butter until the crumbs are evenly moistened. Tip: For extra crunch, you can add a handful of slivered almonds to the topping.
7. Sprinkle the cracker mixture evenly over the top of the casserole.
8. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly around the edges. Tip: Let the casserole sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Golden and bubbling straight from the oven, this Amish Chicken Casserole is a delightful mix of creamy and crunchy textures, with the vegetables adding a fresh contrast to the rich sauce. Serve it alongside a crisp green salad or over a bed of steamed rice for a complete meal that’s sure to satisfy.

Amish Corn Casserole

First introduced to me at a cozy potluck in the heart of Pennsylvania, Amish Corn Casserole quickly became a staple in my kitchen. Its simplicity and heartwarming flavors remind me of family gatherings and the joy of sharing food made with love.

Ingredients

• For the casserole:
  • 1 can (15 oz) whole kernel corn, drained
  • 1 can (15 oz) cream-style corn
  • 1 cup sour cream
  • 1/2 cup unsalted butter, melted
  • 1 box (8.5 oz) corn muffin mix
  • 2 large eggs, lightly beaten

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish. This ensures your casserole doesn’t stick and makes cleanup a breeze.
2. In a large mixing bowl, combine the whole kernel corn, cream-style corn, sour cream, and melted butter. Mixing these ingredients first allows the flavors to meld beautifully.
3. Add the corn muffin mix and lightly beaten eggs to the bowl. Stir until just combined; overmixing can lead to a dense casserole.
4. Pour the mixture into the prepared baking dish, spreading it evenly with a spatula. An even layer ensures uniform cooking.
5. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Watching for these visual cues guarantees perfect doneness.

Now, this casserole emerges from the oven with a delightfully creamy interior beneath a slightly crispy top. Serve it alongside a fresh green salad or as a comforting side to roasted meats for a meal that’s sure to gather everyone around the table.

Amish Green Bean Casserole

Remember those potluck dinners where everyone brings a dish, and there’s always that one casserole that disappears first? That’s the magic of Amish Green Bean Casserole for me. It’s a dish that feels like home, with its creamy sauce and crispy topping, and today, I’m sharing my go-to recipe that never fails to impress.

Ingredients

• For the casserole:
  • 2 cans (14.5 oz each) green beans, drained
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1/2 cup milk
  • 1 tsp soy sauce
  • 1/4 tsp black pepper
• For the topping:
  • 1 1/3 cups French fried onions
  • 1 tbsp butter, melted

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the drained green beans, condensed cream of mushroom soup, milk, soy sauce, and black pepper. Stir until everything is well mixed. Tip: For an extra flavor boost, you can sauté the green beans in a bit of butter before mixing.
3. Transfer the mixture to a greased 1.5-quart baking dish, spreading it evenly.
4. Sprinkle the French fried onions evenly over the top of the casserole, then drizzle with melted butter. Tip: Adding the butter helps the onions get extra crispy.
5. Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the onions are golden brown. Tip: Keep an eye on the onions during the last few minutes to prevent burning.

Delightfully creamy with a satisfying crunch from the onions, this casserole is a crowd-pleaser. Serve it straight from the oven alongside a roasted chicken or as part of your holiday spread for a touch of comfort.

Amish Hashbrown Casserole

Many mornings, I find myself craving something hearty and comforting to start the day, and nothing hits the spot quite like Amish Hashbrown Casserole. It’s a dish that brings back memories of family gatherings and lazy weekend brunches, with its creamy, cheesy goodness and crispy top layer that’s simply irresistible.

Ingredients

• For the casserole:
  • 1 (30 oz) package frozen shredded hash browns, thawed
  • 2 cups shredded cheddar cheese
  • 1 cup sour cream
  • 1 (10.5 oz) can cream of chicken soup
  • 1/2 cup unsalted butter, melted
  • 1/2 cup finely chopped onion
• For the topping:
  • 2 cups crushed cornflakes
  • 1/4 cup unsalted butter, melted

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, combine the thawed hash browns, shredded cheddar cheese, sour cream, cream of chicken soup, 1/2 cup melted butter, and chopped onion until well mixed. Tip: For extra flavor, let the mixture sit for 10 minutes before baking to allow the flavors to meld.
3. Spread the mixture evenly into the prepared baking dish.
4. In a small bowl, mix the crushed cornflakes with 1/4 cup melted butter until the cornflakes are evenly coated.
5. Sprinkle the cornflake mixture evenly over the top of the casserole. Tip: For a crunchier topping, you can add an extra 1/2 cup of cornflakes.
6. Bake in the preheated oven for 45 minutes, or until the top is golden brown and the edges are bubbly. Tip: If the top starts to brown too quickly, cover loosely with aluminum foil.

This casserole comes out perfectly creamy on the inside with a delightfully crispy top. The combination of flavors is comforting and rich, making it a perfect dish for potlucks or as a special weekend breakfast. Try serving it with a side of fresh fruit or a dollop of applesauce for a sweet contrast.

Amish Macaroni Casserole

Just last weekend, I found myself craving something hearty and comforting, a dish that feels like a warm hug. That’s when I remembered the Amish Macaroni Casserole my grandma used to make, a simple yet deeply satisfying meal that’s perfect for any day of the week.

Ingredients

• For the pasta:
  • 2 cups elbow macaroni
  • 1 tbsp salt
• For the sauce:
  • 2 cups whole milk
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the topping:
  • 1 cup shredded cheddar cheese
  • 1/2 cup breadcrumbs
  • 1 tbsp melted butter

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. Boil 4 quarts of water in a large pot, add 1 tbsp salt, and cook 2 cups elbow macaroni according to package instructions until al dente, about 8 minutes. Tip: Stir occasionally to prevent sticking.
3. Drain the macaroni and set aside. Tip: Rinse briefly under cold water to stop the cooking process if not proceeding immediately.
4. In the same pot, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour until smooth, cooking for 1 minute to remove the raw flour taste.
5. Gradually add 2 cups whole milk, whisking constantly to prevent lumps. Cook until the sauce thickens, about 5 minutes. Tip: The sauce should coat the back of a spoon when ready.
6. Season the sauce with 1/2 tsp salt and 1/4 tsp black pepper, then mix in the cooked macaroni until well coated.
7. Transfer the macaroni mixture to a greased baking dish. Top with 1 cup shredded cheddar cheese.
8. In a small bowl, mix 1/2 cup breadcrumbs with 1 tbsp melted butter, then sprinkle over the cheese.
9. Bake for 20 minutes, or until the topping is golden and the cheese is bubbly.

Now, this casserole comes out with a creamy interior and a crispy, cheesy top that’s downright irresistible. Serve it alongside a crisp green salad for a contrast in textures, or enjoy it as is for the ultimate comfort food experience.

Amish Potato Casserole

First off, let me tell you, there’s something incredibly comforting about a dish that’s been passed down through generations, and this Amish Potato Casserole is no exception. I remember the first time I tried it at a friend’s potluck; the creamy texture and the golden crust had me going back for seconds before I even realized it.

Ingredients

• For the casserole:
  • 6 cups peeled and thinly sliced potatoes
  • 1 cup diced onion
  • 1 cup shredded cheddar cheese
  • 1/2 cup butter, melted
  • 1 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the topping:
  • 1 cup crushed cornflakes
  • 2 tbsp butter, melted

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. Layer the sliced potatoes and diced onions in the prepared baking dish, seasoning each layer lightly with salt and pepper.
3. In a medium bowl, mix together the shredded cheddar cheese, 1/2 cup melted butter, and heavy cream. Pour this mixture evenly over the potatoes and onions.
4. Cover the dish with aluminum foil and bake for 60 minutes, or until the potatoes are tender when pierced with a fork.
5. While the casserole bakes, mix the crushed cornflakes with 2 tbsp melted butter in a small bowl to create the topping.
6. After the initial 60 minutes, remove the foil, sprinkle the cornflake mixture evenly over the top, and bake uncovered for an additional 15 minutes, or until the topping is golden and crispy.
7. Let the casserole stand for 5 minutes before serving to allow the layers to set.

Buttery and rich, this casserole has a delightful contrast between the creamy potatoes and the crunchy cornflake topping. Serve it alongside a crisp green salad or as a hearty side to your favorite roasted meats for a meal that feels like a hug from the inside.

Amish Broccoli Casserole

Oh, the comfort of a warm, cheesy casserole on a chilly evening is unbeatable, and this Amish Broccoli Casserole is no exception. I remember the first time I tried it at a potluck; its creamy texture and the perfect crunch of broccoli won me over instantly. Now, it’s a staple in my kitchen, especially when I need a dish that’s both hearty and comforting.

Ingredients

• For the casserole:
  • 4 cups fresh broccoli florets
  • 1 cup shredded cheddar cheese
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup finely chopped onion
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1 egg, beaten
• For the topping:
  • 1/2 cup crushed Ritz crackers
  • 2 tbsp melted butter

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. In a large mixing bowl, combine the broccoli florets, cheddar cheese, mayonnaise, sour cream, chopped onion, condensed cream of mushroom soup, and beaten egg. Mix until all ingredients are well incorporated.
3. Transfer the mixture to the prepared baking dish, spreading it out evenly.
4. In a small bowl, mix the crushed Ritz crackers with melted butter until the crumbs are evenly coated.
5. Sprinkle the buttered cracker crumbs evenly over the top of the casserole mixture.
6. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly around the edges.
7. Let the casserole sit for 5 minutes before serving to allow it to set slightly, making it easier to scoop.

Coming out of the oven, this casserole is a beautiful sight with its golden, buttery topping contrasting against the creamy, green-speckled interior. The flavors meld together perfectly, with the broccoli retaining just enough bite to add texture. Serve it alongside a crisp salad or as a standout side at your next gathering.

Amish Tuna Noodle Casserole

Every time I think about comfort food, my mind immediately goes to the Amish Tuna Noodle Casserole. It’s a dish that brings back memories of family gatherings and the simple joy of a meal made with love. I love how it combines the heartiness of tuna with the creaminess of the sauce, all hugged by tender noodles.

Ingredients

• For the noodles:
  • 8 oz egg noodles
• For the sauce:
  • 2 cups milk
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the filling:
  • 2 cans (5 oz each) tuna, drained
  • 1 cup frozen peas
  • 1/2 cup diced celery
• For the topping:
  • 1 cup crushed potato chips

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the casserole.
2. Boil the egg noodles in salted water according to package instructions until al dente, then drain and set aside.
3. In a saucepan, melt the butter over medium heat, then whisk in the flour to create a roux. Cook for 1-2 minutes until golden.
4. Gradually add the milk to the roux, whisking constantly to prevent lumps. Cook until the sauce thickens, about 5 minutes.
5. Season the sauce with salt and pepper, then stir in the drained tuna, peas, and celery until well combined.
6. Fold the cooked noodles into the sauce mixture, ensuring everything is evenly coated.
7. Transfer the mixture to a greased baking dish and sprinkle the crushed potato chips evenly over the top.
8. Bake in the preheated oven for 20-25 minutes, or until the topping is golden and the casserole is bubbly.

What makes this casserole stand out is the contrast between the creamy interior and the crispy potato chip topping. Serve it with a side of pickled vegetables to cut through the richness, and you’ve got a meal that’s both comforting and satisfying.

Amish Cheesy Ham Casserole

Last weekend, I stumbled upon a recipe that reminded me of my grandmother’s cooking—simple, hearty, and utterly comforting. It’s the kind of dish that brings everyone to the table, no matter how busy the day has been. Today, I’m sharing my take on the Amish Cheesy Ham Casserole, a dish that’s as easy to love as it is to make.

Ingredients

• For the casserole:
  • 2 cups diced ham
  • 2 cups elbow macaroni, uncooked
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
• For the sauce:
  • 2 cups milk
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large pot, boil the elbow macaroni according to package instructions until al dente, then drain and set aside.
3. In the same pot, melt the butter over medium heat. Whisk in the flour, salt, and pepper until smooth.
4. Gradually add the milk to the pot, whisking constantly to prevent lumps. Cook until the sauce thickens, about 5 minutes.
5. Remove the pot from heat and stir in the cheddar and mozzarella cheeses until melted and smooth.
6. Add the cooked macaroni and diced ham to the cheese sauce, stirring until everything is well coated.
7. Pour the mixture into the prepared baking dish and bake for 25 minutes, or until the top is golden and bubbly.
8. Let the casserole sit for 5 minutes before serving to allow it to set.

Delightfully creamy with a perfect cheesy pull, this casserole is a crowd-pleaser. Serve it with a side of steamed green beans or a crisp salad for a complete meal that’s sure to satisfy.

Amish Beef and Noodle Casserole

Zesty flavors and hearty ingredients come together in this Amish Beef and Noodle Casserole, a dish that reminds me of the potlucks I used to attend in the Midwest. There’s something incredibly comforting about the combination of tender beef, creamy noodles, and a crispy topping that makes this casserole a family favorite.

Ingredients

• For the beef mixture:
  • 1 lb ground beef
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
• For the noodles and sauce:
  • 8 oz egg noodles
  • 2 cups beef broth
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 tbsp Worcestershire sauce
• For the topping:
  • 1 cup breadcrumbs
  • 1/4 cup melted butter
  • 1/2 tsp paprika

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, heat the olive oil and sauté the onion until translucent, about 5 minutes. Tip: Adding a pinch of salt helps the onions soften faster.
3. Add the ground beef, garlic, salt, and pepper to the skillet. Cook until the beef is browned, breaking it apart with a spoon as it cooks, about 7 minutes. Drain any excess fat.
4. While the beef cooks, boil the egg noodles according to package instructions until al dente, then drain.
5. In a large bowl, mix the cooked noodles, beef mixture, beef broth, sour cream, milk, and Worcestershire sauce until well combined. Tip: Let the noodles sit in the sauce for a few minutes to absorb the flavors before baking.
6. Transfer the mixture to the prepared baking dish.
7. In a small bowl, mix the breadcrumbs, melted butter, and paprika. Sprinkle evenly over the casserole. Tip: For extra crunch, toast the breadcrumbs in a dry pan before mixing with the butter.
8. Bake for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly around the edges.

Amish Beef and Noodle Casserole emerges from the oven with a delightful contrast of textures—creamy noodles and beef beneath a crispy, buttery topping. Serve it alongside a crisp green salad or steamed vegetables for a balanced meal that’s sure to satisfy.

Amish Sausage Casserole

This morning, as I sipped my coffee and watched the sunrise, I couldn’t help but think about the comforting dishes that bring families together around the table. That’s when I remembered this Amish Sausage Casserole, a hearty and flavorful dish that’s perfect for any meal of the day.

Ingredients

• For the casserole:
  • 1 lb Amish sausage, crumbled
  • 4 cups frozen hash browns, thawed
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced onions
  • 1/2 cup diced green peppers
  • 4 large eggs
  • 1 cup milk
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the topping:
  • 1/2 cup crushed cornflakes
  • 2 tbsp melted butter

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, cook the crumbled Amish sausage until browned, about 5-7 minutes. Drain any excess grease.
3. Spread the thawed hash browns evenly in the prepared baking dish. Top with the cooked sausage, diced onions, and green peppers.
4. In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined. Pour this mixture over the hash browns and sausage in the baking dish.
5. Sprinkle the shredded cheddar cheese evenly over the top.
6. In a small bowl, mix the crushed cornflakes with the melted butter. Sprinkle this mixture over the cheese for a crispy topping.
7. Bake in the preheated oven for 45-50 minutes, or until the eggs are set and the top is golden brown.
8. Let the casserole stand for 5 minutes before serving to allow it to set properly.

Just out of the oven, this casserole is a delightful mix of creamy, cheesy, and crispy textures, with the savory sausage adding a depth of flavor that’s hard to resist. Serve it with a side of fresh fruit or a green salad for a complete meal that’s sure to please everyone at the table.

Amish Sweet Potato Casserole

Many of my fondest memories come from family gatherings where the table was always adorned with comforting dishes, and one that stands out is the Amish Sweet Potato Casserole. It’s a dish that perfectly balances sweetness and texture, making it a hit at any dinner table. I remember my aunt always saying it’s the marshmallow topping that makes it irresistible, and I couldn’t agree more.

Ingredients

• For the sweet potato base:
  • 3 cups mashed sweet potatoes
  • 1/2 cup granulated sugar
  • 2 large eggs, beaten
  • 1/2 cup milk
  • 1/4 cup melted butter
  • 1 tsp vanilla extract
• For the topping:
  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup melted butter
  • 1 cup chopped pecans
  • 1 cup mini marshmallows

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large bowl, combine the mashed sweet potatoes, granulated sugar, beaten eggs, milk, 1/4 cup melted butter, and vanilla extract until smooth. Tip: For extra smooth potatoes, use a hand mixer.
3. Pour the sweet potato mixture into the prepared baking dish, spreading it evenly.
4. In a separate bowl, mix the brown sugar, flour, 1/4 cup melted butter, and chopped pecans until crumbly. Tip: The mixture should resemble coarse sand for the perfect topping texture.
5. Sprinkle the pecan mixture evenly over the sweet potato base.
6. Bake for 25 minutes, then remove from the oven and sprinkle the mini marshmallows on top. Tip: For a golden-brown finish, broil for an additional 2-3 minutes, watching closely to prevent burning.
7. Return to the oven and bake for another 10 minutes, or until the marshmallows are puffed and lightly browned.

Every bite of this casserole is a delightful mix of creamy sweet potatoes and crunchy, sweet topping. Serve it warm to enjoy the gooey marshmallows at their best, or try it with a dollop of whipped cream for an extra indulgent treat.

Amish Zucchini Casserole

Zucchini has always been a summer staple in my kitchen, and this Amish Zucchini Casserole is a dish that brings back memories of family gatherings and the simple joy of sharing a meal made with love. It’s a hearty, comforting dish that turns this humble vegetable into something truly special.

Ingredients

• For the casserole:
  • 4 cups zucchini, sliced into 1/4-inch rounds
  • 1 cup onion, finely chopped
  • 1 cup carrots, grated
  • 1/2 cup butter, melted
  • 1/2 cup sour cream
  • 1 can (10.5 oz) condensed cream of chicken soup
• For the topping:
  • 1 cup stuffing mix
  • 1/4 cup butter, melted

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large bowl, combine the sliced zucchini, chopped onion, and grated carrots.
3. In a separate bowl, mix together the melted butter, sour cream, and condensed cream of chicken soup until well blended. Tip: For a lighter version, you can substitute the sour cream with Greek yogurt.
4. Pour the sauce over the zucchini mixture and stir until all the vegetables are evenly coated.
5. Transfer the mixture to the prepared baking dish and spread it out evenly.
6. In a small bowl, combine the stuffing mix with the melted butter until the crumbs are moistened. Tip: For extra crunch, you can toast the stuffing mix before mixing it with the butter.
7. Sprinkle the stuffing mixture evenly over the top of the casserole.
8. Bake in the preheated oven for 45 minutes, or until the top is golden brown and the vegetables are tender. Tip: If the top starts to brown too quickly, cover the dish loosely with aluminum foil.

Delightfully creamy with a satisfying crunch from the topping, this casserole is a wonderful way to enjoy zucchini. Serve it alongside a crisp green salad or as a comforting side to roasted chicken for a meal that feels like home.

Amish Hamburger Casserole

First introduced to me by a dear friend during a cozy winter potluck, this Amish Hamburger Casserole has since become a staple in my kitchen for its comforting layers and hearty flavors. It’s the kind of dish that brings everyone to the table, eager for a taste of its creamy, savory goodness.

Ingredients

• For the meat layer:
  • 1 lb ground beef
  • 1 small onion, diced
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the pasta layer:
  • 2 cups elbow macaroni, uncooked
  • 4 cups water
  • 1 tsp salt
• For the sauce:
  • 1 can (10.5 oz) condensed tomato soup
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1/2 cup milk
• For the topping:
  • 1 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, brown the ground beef with the diced onion, salt, and pepper until the meat is fully cooked and the onions are translucent, about 8-10 minutes. Drain any excess grease.
3. While the beef cooks, boil the elbow macaroni in 4 cups of water with 1 tsp salt until al dente, about 7 minutes. Drain well.
4. In a medium bowl, whisk together the tomato soup, cream of mushroom soup, and milk until smooth to create a rich, creamy sauce.
5. In a 9×13 inch baking dish, layer the cooked macaroni, followed by the browned beef mixture, and then pour the sauce evenly over the top.
6. Sprinkle the shredded cheddar cheese over the top for a gooey, golden finish.
7. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and slightly browned.
8. Let the casserole sit for 5 minutes before serving to allow the layers to set, making it easier to slice.

You’ll love the creamy texture and the way the flavors meld together in this casserole. Try serving it with a crisp green salad for a complete meal that’s sure to satisfy.

Amish Rice Casserole

Growing up in the Midwest, I was surrounded by hearty, comforting dishes that felt like a warm hug on a cold day. One of my all-time favorites is this Amish Rice Casserole, a dish that’s as nourishing as it is delicious. It’s a staple at family gatherings, and today, I’m sharing my version with you.

Ingredients

• For the casserole:
  • 1 cup uncooked long-grain white rice
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup unsalted butter, melted
  • 1 small onion, finely chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the topping:
  • 1/2 cup crushed cornflakes
  • 2 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, combine the uncooked rice, chicken broth, milk, cheddar cheese, sour cream, melted butter, onion, salt, and black pepper. Mix well to ensure all ingredients are evenly distributed.
3. Pour the mixture into the prepared baking dish, spreading it out evenly.
4. In a small bowl, mix the crushed cornflakes with the melted butter until the cornflakes are evenly coated.
5. Sprinkle the cornflake mixture evenly over the top of the casserole.
6. Bake in the preheated oven for 45-50 minutes, or until the rice is tender and the top is golden brown. Tip: Cover with foil if the top starts to brown too quickly.
7. Let the casserole stand for 5 minutes before serving. Tip: This allows the flavors to meld together beautifully.
8. Serve warm. Tip: For an extra touch, garnish with fresh parsley or a dollop of sour cream.

Fluffy, cheesy, and with a delightful crunch from the cornflake topping, this Amish Rice Casserole is comfort food at its best. It’s perfect alongside a crisp green salad or as a hearty side to roasted chicken. Trust me, it’ll become a family favorite in no time.

Amish Egg Casserole

Perfect for a lazy Sunday morning or a hearty brunch with friends, this Amish Egg Casserole has become a staple in my kitchen. It’s the kind of dish that fills the house with an irresistible aroma, promising comfort in every bite. I remember the first time I tried it at a friend’s potluck, and I’ve been tweaking the recipe to perfection ever since.

Ingredients

• For the base:
  • 6 large eggs
  • 1 cup whole milk
  • 1 cup shredded cheddar cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the filling:
  • 1/2 lb breakfast sausage, cooked and crumbled
  • 1/2 cup diced onions
  • 1/2 cup diced bell peppers
  • 1 cup cubed day-old bread

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
3. Stir in the cheddar cheese, cooked sausage, onions, bell peppers, and bread cubes into the egg mixture.
4. Pour the mixture into the prepared baking dish, spreading it evenly.
5. Bake for 35-40 minutes, or until the top is golden and the center is set. Tip: Insert a knife in the center; if it comes out clean, it’s done.
6. Let the casserole sit for 5 minutes before slicing. Tip: This allows the eggs to set further, making it easier to cut.
7. Serve warm. Tip: For an extra touch, garnish with fresh herbs or a dollop of sour cream.

Cheesy, fluffy, and packed with savory flavors, this Amish Egg Casserole is a crowd-pleaser. The bread cubes soak up the egg mixture beautifully, creating a texture that’s both tender and satisfying. Try serving it with a side of fresh fruit or a light salad for a complete meal.

Amish Turkey Casserole

Coming home to the comforting aroma of a freshly baked casserole is one of life’s simple pleasures, and this Amish Turkey Casserole is no exception. I first stumbled upon this recipe during a visit to an Amish community in Pennsylvania, and it’s been a family favorite ever since. The blend of tender turkey, creamy sauce, and buttery topping is irresistible.

Ingredients

• For the filling:
  • 2 cups cooked turkey, shredded
  • 1 cup frozen peas
  • 1 cup carrots, diced
  • 1/2 cup celery, diced
  • 1/4 cup onion, finely chopped
• For the sauce:
  • 2 cups milk
  • 1/4 cup all-purpose flour
  • 2 tbsp butter
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the topping:
  • 1 cup breadcrumbs
  • 2 tbsp melted butter
  • 1/4 tsp paprika

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In a large skillet, melt 2 tbsp of butter over medium heat. Add the onion, celery, and carrots, sautéing until soft, about 5 minutes.
3. Sprinkle the flour over the vegetables, stirring constantly for 1 minute to cook off the raw flour taste.
4. Gradually whisk in the milk, ensuring no lumps form. Cook until the sauce thickens, about 3-4 minutes. Tip: Keep the heat medium to avoid scorching the sauce.
5. Stir in the shredded turkey, peas, salt, and pepper. Pour the mixture into the prepared baking dish.
6. In a small bowl, combine the breadcrumbs, melted butter, and paprika. Sprinkle evenly over the turkey mixture.
7. Bake for 25-30 minutes, or until the topping is golden and the casserole is bubbly. Tip: Let it sit for 5 minutes before serving to allow the sauce to set.
8. For an extra crispy topping, broil for the last 2 minutes of baking. Tip: Watch closely to prevent burning.

Golden and bubbling, this casserole offers a delightful contrast between the creamy filling and the crispy topping. Serve it with a side of cranberry sauce for a festive twist, or enjoy it as is for a comforting weeknight dinner.

Amish Pumpkin Casserole

Delightfully comforting and rich in flavor, Amish Pumpkin Casserole is a dish that brings warmth to any table. I remember the first time I tried it at a friend’s potluck; the creamy texture and sweet spices won me over instantly. Now, it’s a staple in my fall cooking repertoire, perfect for those chilly evenings when you crave something hearty yet simple.

Ingredients

• For the filling:
  • 2 cups pumpkin puree
  • 1 cup heavy cream
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
• For the topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup butter, softened
  • 1/2 cup chopped pecans

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, whisk together the pumpkin puree, heavy cream, 1/2 cup brown sugar, eggs, cinnamon, nutmeg, and cloves until smooth. Tip: For an extra smooth filling, blend the mixture in a food processor for 30 seconds.
3. Pour the pumpkin mixture into the prepared baking dish, spreading it evenly.
4. In a separate bowl, mix the flour, 1/2 cup brown sugar, softened butter, and chopped pecans until crumbly. Tip: Use your fingers to blend the butter into the dry ingredients for the perfect crumbly texture.
5. Sprinkle the topping evenly over the pumpkin mixture.
6. Bake for 45-50 minutes, or until the topping is golden brown and the filling is set. Tip: Check the casserole at 40 minutes to prevent over-browning; cover with foil if necessary.
7. Remove from the oven and let it cool for 10 minutes before serving.

This casserole emerges from the oven with a golden, crunchy topping that contrasts beautifully with the creamy, spiced pumpkin beneath. Try serving it warm with a dollop of whipped cream for an extra indulgent touch.

Amish Squash Casserole

Now, I must confess, I stumbled upon this Amish Squash Casserole recipe during a leisurely weekend visit to a farmer’s market in Pennsylvania. The simplicity and heartiness of this dish reminded me of my grandmother’s cooking, where every ingredient had a purpose and every meal told a story.

Ingredients

• For the casserole:
  • 4 cups yellow squash, sliced
  • 1 cup onion, chopped
  • 1/2 cup green bell pepper, chopped
  • 1 cup cheddar cheese, shredded
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 egg, beaten
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the topping:
  • 1 cup Ritz crackers, crushed
  • 1/4 cup butter, melted

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, sauté the squash, onion, and green bell pepper until tender, about 10 minutes. Drain any excess liquid.
3. In a large bowl, mix together the sautéed vegetables, cheddar cheese, sour cream, mayonnaise, beaten egg, salt, and black pepper until well combined.
4. Transfer the mixture to the prepared baking dish and spread evenly.
5. In a small bowl, combine the crushed Ritz crackers and melted butter. Sprinkle this mixture evenly over the top of the casserole.
6. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly around the edges.
7. Let the casserole stand for 5 minutes before serving to allow it to set.

Zesty and comforting, this Amish Squash Casserole is a delightful blend of creamy and crunchy textures. Serve it alongside a crisp green salad or as a hearty side to your favorite grilled meats for a meal that’s sure to warm the soul.

Amish Pea Casserole

Just last week, I found myself craving something hearty yet simple, a dish that reminds me of family gatherings and the comfort of home. That’s when I decided to whip up this Amish Pea Casserole, a recipe that’s as nourishing as it is nostalgic.

Ingredients

• For the casserole:
  • 2 cups frozen peas
  • 1 cup diced carrots
  • 1 cup diced potatoes
  • 1/2 cup diced onion
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the topping:
  • 1 cup breadcrumbs
  • 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In a large pot, melt 1/4 cup butter over medium heat. Add the diced onion, carrots, and potatoes, sautéing until the onions are translucent, about 5 minutes.
3. Sprinkle the flour over the vegetables, stirring constantly for 1 minute to cook off the raw flour taste.
4. Gradually whisk in the milk, ensuring no lumps form. Cook until the mixture thickens, about 3-5 minutes.
5. Stir in the frozen peas, salt, and black pepper. Cook for an additional 2 minutes, then pour the mixture into the prepared baking dish.
6. In a small bowl, mix the breadcrumbs with 2 tbsp melted butter. Sprinkle evenly over the casserole.
7. Bake for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly around the edges.

Amish Pea Casserole emerges from the oven with a golden, crunchy topping that gives way to a creamy, vegetable-filled center. Serve it alongside a crisp salad for a contrast in textures, or enjoy it as a standalone comfort dish on a chilly evening.

Amish Lentil Casserole

Many of my fondest memories come from the cozy kitchens of Amish country, where simple ingredients transform into hearty, comforting dishes. This Amish Lentil Casserole is no exception, blending wholesome lentils with a rich tapestry of flavors that remind me of those cherished visits.

Ingredients

• For the casserole:
  • 1 cup dried green lentils, rinsed
  • 2 cups water
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 celery stalk, diced
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 can (14.5 oz) diced tomatoes, undrained
• For the topping:
  • 1 cup shredded cheddar cheese
  • 1/2 cup breadcrumbs
  • 1 tbsp melted butter

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 2-quart baking dish.
2. In a medium saucepan, combine the lentils and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils are tender but still hold their shape.
3. While the lentils cook, heat olive oil in a large skillet over medium heat. Add onion, garlic, carrot, and celery, sautéing for 5 minutes until vegetables begin to soften.
4. Stir in the thyme, salt, pepper, and diced tomatoes with their juice. Cook for another 5 minutes, allowing the flavors to meld.
5. Drain any excess water from the lentils, then mix them into the vegetable mixture. Transfer everything to the prepared baking dish.
6. In a small bowl, combine the cheddar cheese, breadcrumbs, and melted butter. Sprinkle this mixture evenly over the lentil mixture.
7. Bake for 25 minutes, or until the topping is golden and crispy.

After baking, the casserole emerges with a delightful contrast of textures—creamy lentils beneath a crunchy, cheesy topping. A sprinkle of fresh parsley adds a pop of color and freshness, making it as pleasing to the eye as it is to the palate.

Amish Mushroom Casserole

Unbelievably comforting and hearty, this Amish Mushroom Casserole is a dish that reminds me of the cozy family gatherings at my grandma’s house. It’s a simple yet flavorful recipe that turns humble ingredients into a creamy, savory masterpiece.

Ingredients

• For the casserole:
  • 2 cups sliced mushrooms
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 cup shredded cheddar cheese
• For the topping:
  • 1 cup breadcrumbs
  • 2 tbsp melted butter
  • 1/4 tsp paprika

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In a large skillet, melt 1/4 cup butter over medium heat. Add the mushrooms and sauté until they’re golden brown, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure they brown nicely.
3. Sprinkle the flour over the mushrooms, stirring constantly for about 1 minute to cook off the raw flour taste.
4. Gradually whisk in the heavy cream and milk, ensuring no lumps form. Bring to a simmer and cook until the sauce thickens, about 3-4 minutes.
5. Stir in the salt, black pepper, garlic powder, onion powder, and cheddar cheese until the cheese is melted and the sauce is smooth. Tip: For extra flavor, try adding a pinch of nutmeg to the sauce.
6. Pour the mushroom mixture into the prepared baking dish.
7. In a small bowl, mix the breadcrumbs, 2 tbsp melted butter, and paprika. Sprinkle evenly over the casserole. Tip: For a crunchier topping, toast the breadcrumbs in a dry skillet before mixing with the butter.
8. Bake for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly.

Amish Mushroom Casserole emerges from the oven with a golden, crispy top that gives way to a creamy, umami-packed interior. Serve it alongside a crisp green salad or over a bed of egg noodles for a comforting meal that’s sure to please.

Conclusion

Kitchen delights await in our roundup of 23 Delicious Amish Casserole Recipes, perfect for anyone craving comfort food with a homemade touch. Dive into these hearty, soul-warming dishes and find your new favorite. Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to spread the comfort!