Amish Casseroles
Spring is here and summer isn’t far around the corner. Now is a busy time of the year for the Amish farm family. Small grains, like oats, wheat, and barley are nearing planting completion and the soil is being worked for the warmer season crops like soybeans and corn which will be planted later in the month. For Amish livestock farmers pastures or hayfields might be renovated or replanted at this time with alfalfa, clovers, or grass seeds.
Cows, horses, and sheep have probably been turned out to graze in the ever greening pastures as well, with little calves, foals, and lambs frolicking at their mother’s sides. The green grass will slick up the animals fur and wool coats as they shed their heavy winter coats. It’s also the time to purchase baby chicks, gooslings, and ducklings to grow for egg laying or meat.
Gardens are being planted as well-cool weather crops like brocolii, peas, beets and brussel sprouts are in the ground and soon warm weather plants such as tomatoes, melons, and cucumbers will be set in the ground. And who doesn’t salivate at the thought of fresh summer sweet corn which will be planted at the end of the month? It’s certainly a hectic time of the year!
As you can see all members of a farm family will be very busy so we’ve put together some easy to make and bake casseroles recipes courtesy the Amish. Served with fresh bread and butter and maybe a jar or two of last season’s vegetables these easy meals will get you back outside in no time flat. The best part about the dishes is you assemble them, place them in the oven, set the timer and you’ll have a complete meal when the buzzer goes off!
Amish Ham and Cheddar Casserole
8 cups raw potatoes, shredded
2 cups uncooked macaroni
2 cups fresh, frozen or canned peas
2 cups cooked ham, diced
3 tsp. salt
1/2 cup onion, chopped
4 cups cheese, shredded
Preheat oven to 325 F. Layer ingredients in a 9 x 13 inch baking dish in order given; pour milk over all. Bake for 2 1/2 hours.
Amish Beef Casserole
1 pound ground beef
1 (10.75 ounce) can condensed tomato soup
1/4 cup brown sugar
1/8 teaspoon black pepper
1/4 teaspoon salt
1 (10.75 ounce) can condensed cream of chicken soup
1 (12 ounce) package wide egg noodles
10 slices American cheese
Preheat the oven to 350 ° F. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook until tender, about 7 minutes. Drain and return to the pan. Mix in the cream of chicken soup until noodles are coated. Crumble the ground beef into a large skillet over medium-high heat. Drain the grease, and stir in the tomato soup, brown sugar, pepper and salt. Spread half of the beef in the bottom of a greased 2 1/2 quart casserole dish. Arrange 5 slices of cheese over the beef. Top with half of the noodles, then repeat layers ending with cheese on top. Bake for 35 minutes in the preheated oven, until cheese is browned and sauce is bubbly.
Amish Chicken Casserole
1 bunch fresh broccoli
5 medium potatoes
1 chicken, cooked and deboned
1 can cream of celery soup
1/2 cup mayonnaise
1 can Cheddar cheese soup
2 1/2 cups buttered bread crumbs
Parboil broccoli for 3 minutes; slice potatoes and parboil 3 minutes. Butter 9×1 3-inch baking dish and place potatoes in dish. Next add broccoli and then chicken pieces. Mix soup and mayonnaise together and pour over chicken. Sprinkle top with buttered bread crumbs. Bake at 350 degrees for 25-30 minutes
