Okay, friend, let me tell you about this Amish Country Casserole. It’s like…imagine the best parts of a coffee cake and a sweet zucchini bread got together and had a baby. That’s this. My grandma used to make it every fall, and the entire house would smell like cinnamon and warm sugar. Seriously, even better than pumpkin spice lattes, and I *love* pumpkin spice lattes. It’s so simple, too, unlike those fancy French pastries that take all day. And this Amish Country Casserole |? It’s pure comfort food, from start to finish. I’m telling you, this is a recipe you’ll want to keep close. It’s been passed down for generations in my family and now I’m passing it on to you!
What is the Amish Country Casserole?
Think of it as a cross between a coffee cake and a really moist zucchini bread, but with a swirl of sweet filling that makes every bite incredible. It’s essentially a sweet casserole made with grated zucchini, a simple batter, and a brown sugar cinnamon swirl. The name comes from its origins – recipes like this were common in Amish communities because they’re resourceful, using readily available ingredients and creating something delicious and satisfying. Don’t let the zucchini scare you away! You honestly can’t taste it, it just adds a lovely moisture. It’s the perfect way to sneak in some veggies for the kids (or even the picky adults in your life!).
Why do I love this recipe?
Where do I start?Amish Country Casserole RecipeIs just…good. Like, really good.
- Flavor Explosion: The combination of cinnamon, brown sugar, and the slight tang from the batter is just divine. The zucchini practically disappears, leaving behind a moist, tender crumb that’s bursting with warmth.
- Crazy Simple: This isn’t one of those recipes with a million steps and fussy techniques. You basically mix, swirl, and bake. I’ve made it with one hand while holding a baby (don’t judge!).
- Budget Friendly All the ingredients are pantry staples. Zucchini is super cheap, especially in late summer, and the rest is just flour, sugar, and spices.
- Insanely Versatile: Eat it for breakfast, brunch, dessert, or a snack. It’s perfect with coffee, tea, or a glass of milk. I’ve even been known to sneak a piece straight from the fridge at midnight (shhh!).
What I love most about this is how it brings back memories. Every time I make it, I’m transported back to my grandma’s kitchen, with the smell of cinnamon filling the air. It’s comfort food at its finest, and it’s a recipe that’s meant to be shared. It really is. If you love things like apple crisp or peach cobbler you will love this too. It’s similar in that its just that little extra that puts it over the top, but it takes less effort.
How do I make Amish Country Casserole?
Quick Overview
Basically, you’re going to mix up a simple batter, prepare a cinnamon-sugar swirl, layer them in a pan, and bake until golden brown and delicious. The key is not to overmix the batter (we want it tender!) and to be generous with the swirl (because, duh, it’s the best part!). Seriously, it’s so easy, you’ll be enjoying this Amish Country Casserole in no time!
Ingredients
For the Main Batter:
- 2 cups all-purpose flour (I’ve used gluten-free blends with success!)
- 1 teaspoon baking soda (make sure it’s fresh): 1 tablespoon baking powder.
- 1 teaspoon ground cinnamon. 1 tablespoon nutmeg
- 1/2 teaspoon salt
- 3/4 cup granulated sugar. 3/4 cups
- 1/2 cup vegetable oil (or melted coconut oil): 1 cup.
- 2 large eggs
- What is the best vanilla extract?
- 1 cup buttermilk (or milk with 1 tablespoon of vinegar added – let it sit for a few minutes)
- 2 cups grated zucchini, lightly packed (don’t squeeze out the moisture!)
For the Filling:
- 1/2 cup packed brown sugar. 1/4 cup of water.
- 2 tablespoons of all-purpose flour. 1 teaspoon
- 2 teaspoons ground cinnamon. 1 teaspoon salt. 2
- 1/4 cup melted butter. Add more if desired
For the Glaze:
- 1 cup powdered sugar. 1 teaspoon salt.
- 2-3 tablespoons of milk (or cream for extra richness)?
- 1/2 teaspoon vanilla extract. 1 teaspoon baking powder.
What are the steps for
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I always use a little cooking spray after greasing and flouring just to be extra sure it won’t stick to my face.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, salt, and sugar. Set aside. Whisking ensures everything is evenly distributed, which is key for a good rise!
Step 3: Mix Wet Ingredients
In a separate bowl, combine the oil, eggs, and vanilla extract. Set aside. Add the buttermilk, mixing until just combined. Don’t overmix! Overmixing develops the gluten in the flour and leads to a tough casserole. We want it tender!
Step 4: Combine
Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the grated zucchini. Again, don’t overmix! A few lumps are okay.
Step 5: Prepare Filling
In a small bowl, combine brown sugar, flour, and cinnamon for the filling. Stir in the melted butter until it forms a crumbly mixture. I sometimes add a pinch of nutmeg for extra warmth.
Step 6: Layer & Swirl
Pour half of the batter into the prepared baking pan. Sprinkle evenly with half of the brown sugar filling. Then, pour the remaining batter over the filling and sprinkle with the remaining filling. Use a knife or a skewer to swirl the filling into the batter. Don’t over-swirl, or the filling will just sink to the bottom. You want a nice marbled effect!
Step 7: Bake
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Baking times can vary depending on your oven, so keep an eye on it. If the top starts to brown too quickly, you can tent it with foil.
Step 8: Cool & Glaze
Let the casserole cool in the pan for at least 15 minutes before glazing. While it’s cooling, whisk together the powdered sugar, milk (or cream), and vanilla extract for the glaze. Drizzle the glaze over the cooled casserole. You can adjust the consistency of the glaze by adding more milk or powdered sugar.
Step 9: Slice & Serve
Slice into squares and serve warm or at room temperature. This Amish Country Casserole is delicious on its own, but it’s also great with a scoop of vanilla ice cream or a dollop of whipped cream. This tastes best when slightly warmed up. I like to put mine in the microwave for about 30 seconds to warm it up.
What to Serve It With
This Amish Country Casserole is so versatile! Here are a few ideas:
For Breakfast: Serve with a strong cup of coffee or a chai latte. It’s the perfect way to start a cozy morning. You can even crumble a little on top of your yogurt!
For Brunch: Dress it up with a sprinkle of fresh berries and a dusting of powdered sugar. Pair it with mimosas or bellinis for a celebratory brunch.
As Dessert: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of caramel sauce would also be amazing. I like to add a few strawberries too!
For Cozy Snacks: Enjoy a slice with a cup of tea or a glass of milk. It’s the perfect comforting snack on a chilly evening. Sometimes I like to wrap a slice and take it with me when I go on a hike.
My family always serves this warm, sliced into squares. Sometimes my mom would put a little pat of butter on top while it was still warm. It’s simple, but so satisfying. This casserole is perfect for a cozy night in with a movie, or for a potluck with friends. It’s always a crowd-pleaser!
Top Tips for Perfecting Your Amish Country Casserole
Alright, let’s get down to the nitty-gritty. Here are my best tips for making this Amish Country Casserole absolutely perfect:
Zucchini Prep: Don’t squeeze out the moisture from the zucchini! The moisture is what keeps the casserole so tender. Just grate it and add it to the batter. If your zucchini is particularly large and watery, you *can* pat it dry with a paper towel, but don’t overdo it.
Mixing Advice: Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in a tough casserole. Mix until just combined, and don’t worry about a few lumps. I like to use a rubber spatula to gently fold in the zucchini.
Swirl Customization: Get creative with the swirl! You can use a knife, a skewer, or even a chopstick to create different patterns. Just don’t over-swirl, or the filling will sink to the bottom. I like to make figure-eight patterns for a pretty effect.
Ingredient Swaps: Feel free to experiment with ingredient substitutions. You can use melted coconut oil instead of vegetable oil, or almond milk instead of buttermilk. I’ve even used applesauce in place of some of the oil for a lower-fat version.
Baking Tips: Keep an eye on the casserole while it’s baking. Baking times can vary depending on your oven. If the top starts to brown too quickly, you can tent it with foil. A toothpick inserted into the center should come out clean when it’s done.
Glaze Variations: Get creative with the glaze! You can add a teaspoon of lemon juice for a tangy glaze, or a pinch of cinnamon for a warm spice. You can also use different extracts, like almond or maple, for a unique flavor. I sometimes add a tablespoon of melted butter to the glaze for extra richness.
I learned early on that underbaking this just a tiny bit makes it the most delicious. If it’s just a smidge under baked then it is the perfect level of gooey and moist.
Storing and Reheating Tips
Want to make this ahead of time? Here’s how to store and reheat your Amish Country Casserole:
Room Temperature: You can store it at room temperature for up to 2 days. Cover it tightly with plastic wrap or store it in an airtight container to prevent it from drying out.
Refrigerator Storage: Store it in the refrigerator for up to 5 days. Again, cover it tightly or store it in an airtight container. This is my preferred method, as it keeps the casserole moist and fresh.
Freezer Instructions: You can freeze it for up to 2 months. Wrap it tightly in plastic wrap, then wrap it again in foil. Thaw it overnight in the refrigerator before reheating. If you freeze it, I recommend not glazing it until after you thaw it.
Glaze Timing Advice: If you’re storing the casserole for more than a day, I recommend waiting to glaze it until just before serving. This will prevent the glaze from becoming sticky or dissolving.
To reheat, you can microwave individual slices for 30-60 seconds, or you can reheat the entire casserole in a 350°F (175°C) oven for 15-20 minutes, or until warmed through. Make sure to cover it with foil to prevent it from drying out.
Frequently Asked Questions
Final Thoughts
So, there you have it – my family’s treasured Amish Country Casserole recipe! It’s a recipe that’s stood the test of time, and I know you’ll love it just as much as we do. It’s easy, delicious, and perfect for any occasion. If you’re looking for more cozy baking recipes, be sure to check out my apple pie and pumpkin bread recipes too. Happy baking! I can’t wait to hear how yours turns out. Let me know in the comments if you try it, and don’t forget to rate the recipe below. Share your own variations too – I’m always looking for new ideas! I hope that you and your family enjoy this recipe!
Amish Country Casserole
Ingredients
Main Ingredients
- 1 lb Ground beef
- 1 cup Egg noodles
- 1 cup Chopped onion
- 1 cup Diced carrots
- 1 can Cream of mushroom soup
- 0.5 cup Milk
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Brown ground beef in a large skillet. Drain excess grease.
- Cook egg noodles according to package directions. Drain.
- In a large bowl, combine cooked noodles, ground beef, onion, carrots, cream of mushroom soup, and milk. Mix well.
- Pour mixture into a greased 9x13 inch baking dish.
- Bake for 30-40 minutes, or until heated through and bubbly.
