By Kevin Williams
Casseroles are comfort food among the Amish, showing up immediately after fires or funerals. They are easy to throw together fast and can feed a lot of people in a hurry. But they are also great weekend meals when families want a hearty recipe they can all enjoy together at a slower place, so here are ten that earn accolades among the Amish.
TATER TOT CASSEROLE: I enjoyed this one at an Amish restaurant in Indiana once and it is a staple in many Amish kitchens and, really, what is there not to like? Click here for the recipe.
MRS. BORNTRAGER'S HAMBURGER VEGETABLE CASSEROLE
- 1 /2 cup diced onions
- 2 tablespoons butter
- 1 pound hamburger
- 1 cup diced celery
- 1 cup sliced carrots
- ⅓ cup green pepper
- 1 beef boullion cube
- ¾ cup hot water
- 1 1 /2 teaspoons salt
- ⅛ teaspoon black pepper
- 2 tablespoons flour
- 1 /4 cup cold water
- 2 cups mashed potatoes
- Sautee onions in butter.
- Add meat and cook until all the pink is gone.
- Add celery, peppers, carrots, cube, water, and seasonings.
- Cover and cook 5 minutes.
- Mix flour and 1 /4 cup water into smooth paste and add to mixture.
- Turn into casserole.
- Spoon the mashed potatoes around edge.
- Bake at 350, about 45 minutes.
YODER'S POTLUCK POTATO CASSEROLE: - this is a recipe from Hazleton, Iowa's Amish community, there is no baking time given on the recipe. I'm guessing, 350 for about 45 minutes or until potatoes are fork tender. You think?
- 2 pounds boiled potatoes, peeled and chopped
- 1 /2 stick melted butter
- 1 /4 teaspoon pepper
- 1 teaspoon salt
- ½ cup chopped onion
- 1 pint of sweet cream
- 1 can cream of chicken of soup
- 10 ounces grated sharp cheddar cheese
- 2 cups corn flakes crushed mixed with 1 /4 cup butter
- Combine potatoes with 1 /2 stick melted butter in a large mixing bowl.
- Add salt, pepper, onion, soup, sweet cream, and cheese.
- Blend thoroughly.
- Pour into greased casserole.
- Cover with crushed corn flakes mixed with melted butter.
EASY AFTER-CHURCH FIVE-IN-ONE CASSEROLE: A very popular casserole here on Amish365.com!
THE AMISH COOK'S POTLUCK RICE CASSEROLE - This is a recipe that appeared in Gloria's column several years ago and is very popular.
2 quarts cooked rice
¼ cup butter
Â¼ cup chopped onion
1 Â½ teaspoon salt
½ teaspoon pepper
1 cup sour cream
1 can cream of mushroom soup
1 cup grated sharp Cheddar or Velveeta cheese
2 cups crushed Corn flakes
¼ cup melted butter
Saute onion in butter and add remaining ingredients.
Pour into a baking dish.
Mix 2 cups crushed corn-flake crumbs and ¼ cup melted butter.
- Spread over casserole.
- Bake at 350 for 45 minutes until hot.
- Serves 15 people
AMISH TURKEY CASSEROLE - Who says this is just for Thanksgiving leftovers? Click here to for the recipe.
SPAM CASSEROLE - Yes, you read right. An Amish woman in Pennsylvania has a spam casserole recipe. Now, if you can't stomach the mystery meat in a can, you can use ham in its place. Whew.
2 cups cooked, diced potatoes
2 cups cooked peas
2 cups spam or ham
1 /2 cup melted butter
1 /4 cup flour
2 cups milks
1 /2 teaspoon salt
2 tablespoons butter
2 cups bread crumbs
Cook potatoes and peas until tender. Drain. Add ham. Cook milk and butter. Add flour to thicken. Combine with vegetables and ham, then put in a casserole. Lightly brown butter and add to bread crumbs. Put on top of casserole and bake at 350 for 30 minutes.
UPSIDE-DOWN BACON CASSEROLE: Ah, bacon....and in a casserole. Heaven. Click here.
PENNY SUPPER CASSEROLE: a very economical dish from an Amish woman in Missouri.
- 4 medium potatoes, diced
- 1 cup peas
- 1 small onion
- ¼ cup margarine
- 1 can mushroom soup
- 1 teaspoon mustard
- 8 hot dogs
- 1 cup velveeta cheese
- Cook potatoes and also cook peas and drain. Mix together with onion and margarine in a mixing bowl.
- Mix soup and mustard into veggies.
- Put into 7 X 11 dish.
- Top with cut-up hot dogs.
- Put on top.
- Bake for 25 - 30 minutes.
CHICKEN CORN NOODLE CASSEROLE: This is a super popular recipe from our summer potluck series a few years ago. Click here for this delicious creation!