Name: Amish Sunday Savior Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1 lb ground beef (80/20 preferred); 4 medium potatoes, diced; 2 large carrots, chopped; 1 cup frozen green peas; 1 medium onion, chopped; 2 cloves garlic, minced; 1 tsp salt; 1/2 tsp black pepper; 1 tsp paprika; 1/2 tsp dried thyme; 2 cups beef broth (warm); 1 tbsp flour or cornstarch (optional, for thickening)

There’s something truly comforting about a dish that feels like a warm hug at the end of a long day. That’s exactly what this Amish Sunday Savior Casserole delivers. It’s hearty, rich, and filled with tender potatoes, ground beef, sweet carrots, and pops of green peas—all simmered together in a savory sauce that brings every bite to life. I’ve made this countless times for family dinners and lazy Sundays, and it never fails to bring everyone back for seconds.

I first stumbled upon a version of this recipe in a handwritten Amish cookbook I picked up at a flea market, and I’ve been tweaking it ever since to make it my own. It’s humble and simple, but the flavor is deeply satisfying. Whether you’re feeding a big family or just love leftovers that taste even better the next day, this dish is a total winner.

Why You’ll Love This Amish Sunday Savior Casserole

Comfort in every bite: The tender, melt-in-your-mouth vegetables and savory beef make this the ultimate comfort food.
One-pot convenience: Fewer dishes, more flavor. Everything simmers together in one casserole dish.
Great for leftovers: The flavors deepen overnight, making it even more delicious the next day.
Budget-friendly: Uses pantry staples and simple ingredients without compromising on taste.
Perfect for batch cooking: Double it and freeze one for later—it reheats beautifully!

What Kind of Ground Beef Should I Use?

When making the Amish Sunday Savior Casserole, I like to use 80/20 ground beef—that’s 80% lean and 20% fat. The little bit of fat helps bring richness and flavor to the dish, blending beautifully with the vegetables and creating a savory base. If you prefer a leaner option, 85/15 will still work well, just be sure not to skip the step of browning the beef thoroughly to deepen the flavor. You can also drain off excess fat if needed, especially if you’re watching calories or want a lighter taste.

Options for Substitutions

This recipe is wonderfully forgiving, which makes it perfect for using what you have on hand. Here are a few ideas if you’re in the mood to switch things up:

Meat: Swap the ground beef for ground turkey, chicken, or even plant-based crumbles for a vegetarian spin.
Potatoes: Russets are classic, but Yukon Golds or even sweet potatoes add a nice twist.
Carrots: Use parsnips or butternut squash if you want a different earthy sweetness.
Peas: Frozen peas work best, but green beans or corn also fit in beautifully.
Sauce: Add a splash of beef broth, a spoonful of tomato paste, or a dash of Worcestershire sauce for added depth.

This casserole doesn’t need perfection—just heart and good ingredients.

Ingredients for Amish Sunday Savior Casserole

Each ingredient in this casserole plays a specific role in building flavor, texture, and that cozy, home-cooked essence we all crave.

Ground Beef
This is the savory heart of the casserole, providing richness and a satisfying protein boost. When browned properly, it creates the flavorful base for the whole dish.
Potatoes
Hearty and starchy, potatoes absorb all the surrounding flavors while providing bulk and that tender, melt-in-your-mouth texture.
Carrots
Their natural sweetness balances the richness of the beef and complements the earthiness of the potatoes.
Green Peas
A burst of color and brightness! Peas offer a touch of sweetness and keep the dish from feeling too heavy.
Onion
When sautéed with the beef, onion adds aromatic depth and that classic comfort food aroma.
Garlic
Just a little goes a long way—garlic brings warmth and subtle complexity to the casserole.
Salt & Black Pepper
These basics are essential to bring out the natural flavors of each ingredient.
Paprika
Adds a gentle smokiness and beautiful color, enhancing the cozy profile of the dish.
Thyme
Earthy and slightly minty, thyme pairs wonderfully with both meat and vegetables, tying everything together.
Beef Broth
This is the soul of the sauce—rich, savory, and perfect for bringing everything together in a warm, saucy finish.
Flour or Cornstarch (optional)
Used to thicken the broth slightly into a luscious, clingy sauce that coats every bite.

Step 1: Brown the Beef

Start by heating a large skillet or sauté pan over medium-high heat. Add the ground beef and cook until it’s fully browned, breaking it up with a wooden spoon as it cooks. Drain off excess fat if needed, but leave a little behind for flavor. Add the chopped onion and cook until soft and fragrant, about 3–4 minutes. Stir in minced garlic and cook for another minute.

Step 2: Build the Flavor Base

Sprinkle in salt, pepper, paprika, and thyme. Stir to coat the beef mixture evenly with the seasonings. This is the layer where flavor deepens, so don’t rush it. Add a tablespoon of flour or cornstarch at this stage if you’d like a thicker sauce.

Step 3: Add the Vegetables

Toss in the diced potatoes and chopped carrots. Stir everything together to evenly combine. Then pour in the beef broth, just enough to barely cover the ingredients. Bring it to a gentle simmer and let it cook uncovered for about 10–15 minutes until the veggies begin to soften slightly.

Step 4: Combine and Bake

Transfer everything into a greased 9×13-inch baking dish. Scatter the green peas evenly over the top. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for about 30–35 minutes.

Step 5: Final Uncovered Bake

Remove the foil and return the casserole to the oven. Bake for an additional 10–15 minutes, or until the top is slightly browned, the potatoes are fork-tender, and the broth has thickened into a saucy consistency. Let it rest for 5–10 minutes before serving.

How Long to Cook the Amish Sunday Savior Casserole

The total cooking time is about 45 to 50 minutes. Here’s how it breaks down:

Prep time (browning beef, chopping veggies): ~15 minutes
Simmer on stove (soften potatoes/carrots slightly): 10–15 minutes
Bake covered: 30–35 minutes at 375°F (190°C)
Bake uncovered: 10–15 minutes for a golden, slightly crisp top

You’ll know it’s ready when the potatoes are fork-tender, the sauce has thickened, and the top has a slight golden crust.

Tips for Perfect Amish Sunday Savior Casserole

Dice veggies uniformly: Cutting your potatoes and carrots into similar-sized cubes helps them cook evenly and avoids mushy or underdone chunks.
Don’t overcook the beef: Stop cooking as soon as the beef is browned to keep it juicy. It’ll finish cooking in the oven.
Use hot broth: Adding warm or hot broth helps maintain cooking momentum when transitioning to the oven.
Adjust seasoning after simmering: Taste the mixture before baking and add extra salt, pepper, or herbs if needed.
Let it rest: Resting for 5–10 minutes after baking helps the sauce thicken and the flavors settle before serving.

Watch Out for These Mistakes While Cooking

Even a simple, homey casserole like this one can go sideways without a little care. Here’s what to avoid:

Skipping the browning step
Browning the beef and onions is essential for that deep, savory flavor. Don’t rush it.
Overcrowding your pan
If your skillet is too small, your beef will steam instead of brown. Use a large enough pan or do it in batches.
Uneven vegetable cuts
If some potato chunks are large while others are small, they’ll cook unevenly—leading to a mix of mush and crunch.
Using cold broth
Cold liquid can slow everything down and may result in a longer oven time. Warm or hot broth keeps the cooking process smooth.
Forgetting to taste
Always taste your beef mixture before it goes into the oven. A little extra salt or seasoning can make a world of difference.
Not covering it during the first bake
Foil keeps the moisture locked in while the vegetables cook through. Removing it too early can lead to dryness.

What to Serve With Amish Sunday Savior Casserole?

This casserole is a meal on its own, but pairing it with the right side can elevate it beautifully.

Crusty Bread or Buttermilk Biscuits

Soak up every drop of that rich sauce with something warm and doughy on the side.

Garden Salad with Tangy Vinaigrette

A fresh, crisp salad balances the richness of the casserole and adds a bright contrast.

Roasted Brussels Sprouts

Slightly charred Brussels give you that earthy, nutty sidekick that complements the dish’s comfort-food heart.

Apple Slaw or Cider Slaw

Something cool, sweet, and crunchy is the perfect balance to a warm, savory casserole.

Bread and Butter Pickles

A classic Amish-style addition that cuts through the richness with just the right amount of tang.

Sharp Cheddar Cheese Cubes

An optional nibble on the side, but if you’re hosting a crowd, a little cheese tray goes a long way.

Sweet Tea or Homemade Lemonade

To wash it all down and keep the vibe classic and comforting.

Storage Instructions

One of the best things about Amish Sunday Savior Casserole is how well it stores. You can easily make it ahead, stash leftovers for later, or even freeze it for future busy days.

Refrigerator:
Let the casserole cool completely before covering it tightly with foil or transferring it to an airtight container. It will stay fresh in the fridge for up to 4 days.
Freezer:
To freeze, portion it into freezer-safe containers or wrap the entire dish tightly in plastic wrap and then foil. Label it and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating:
Warm individual portions in the microwave, or reheat the entire dish in a 350°F (175°C) oven, covered with foil, for about 20–25 minutes or until heated through.

Estimated Nutrition

Keep in mind this is an estimate for a standard serving (based on 6 servings total) and can vary slightly based on ingredients used.

Calories: ~420 per serving
Protein: 22g
Fat: 21g
Carbohydrates: 35g
Fiber: 5g
Sugars: 6g
Sodium: ~620mg

For a lighter version, you can opt for leaner ground meat and reduce the amount of beef broth or use a low-sodium version.

Frequently Asked Questions

What kind of potatoes work best for this casserole?

I like using Yukon Gold or Russet potatoes. Yukon Golds hold their shape well and have a buttery texture, while Russets break down slightly for a creamier finish.

Can I make this casserole ahead of time?

Absolutely! You can prep and assemble everything the night before, cover it, and refrigerate. Just add 10–15 minutes to the baking time if you’re starting from cold.

Is this casserole freezer-friendly?

Yes, it freezes beautifully. Let it cool, portion it out, and freeze for up to 3 months. Thaw overnight before reheating for best texture.

Can I make this vegetarian?

Definitely. Swap the ground beef for a plant-based meat alternative or use lentils, and substitute vegetable broth for the beef broth.

What if I don’t have beef broth?

You can use chicken broth, vegetable broth, or even a bouillon cube with water in a pinch. For deeper flavor, add a splash of Worcestershire sauce.

How can I thicken the sauce more?

Mix a tablespoon of flour or cornstarch into the cooked beef before adding broth. Or, simmer the broth slightly longer before transferring to the oven.

Can I add cheese on top?

Of course! While it’s not traditional, a sprinkle of shredded cheddar or mozzarella during the final 10 minutes of baking can add a delicious golden crust.

What’s the best way to reheat leftovers?

Individual portions can be microwaved for 2–3 minutes. For the full casserole, reheat in a 350°F oven covered with foil for about 20–25 minutes.

Conclusion

The Amish Sunday Savior Casserole is more than just a meal—it’s a moment of comfort, a slice of tradition, and a go-to for busy evenings or cozy weekends. Whether you follow it to the letter or make it your own with substitutions and twists, it’s a recipe you’ll come back to again and again. I’ve shared it at potlucks, family dinners, and Sunday suppers, and it always hits the spot.

Ready for something filling, flavorful, and soul-satisfying? This casserole’s got your back.