Amish Beef and Corn Casserole

Amish Beef and Corn Casserole: This easy 5-ingredient beef and corn casserole is simple, warm, and full of comfort. Just crumble beef into a dish, add creamy corn and cheese, then bake. No fancy steps or frying needed. It’s a cozy, budget-friendly dinner that feels like a homemade meal from grandma’s kitchen.

This oven baked 5-ingredient Amish-style beef and corn casserole is what I make when I can’t think of what’s for dinner. It’s true Midwest comfort food. You just crumble raw ground beef into a glass baking dish, pour canned creamed corn on top, add three more simple pantry items, and put it in the oven. There’s no browning the meat first and no hard steps. It still tastes like something your grandma might bring to a church potluck.

It’s filling, easy on your wallet, and perfect for busy weeknights when you want real food without much work.

Servings: 4

Ingredients

• 1 pound ground beef (80–90% lean)
• 2 cans (14.75 ounces each) creamed corn
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 1 teaspoon kosher salt (or to taste)
• ½ teaspoon black pepper (optional, for seasoning the beef)

Amish Beef and Corn Casserole: Directions

1. Turn your oven on to heat up to 375°F (190°C). Lightly coat a 9×13-inch glass baking dish with cooking spray or a thin layer of oil so nothing sticks.
2. Break apart the raw ground beef with your fingers and spread it evenly across the bottom of the greased baking dish. Try to make small pieces so it cooks evenly. Spread it out but don’t press it down flat.
3. Spread the shredded cheddar cheese all over the creamy corn mixture.
4. In a medium-sized bowl, mix the creamed corn and sour cream together until smooth. This makes a simple, creamy sauce for the casserole.
5. Pour the creamy corn mixture over the raw beef in the baking dish. Spread it out so it covers the meat as much as possible, making a thick creamy layer on top.
6. Spread the shredded cheddar cheese all over the creamy corn so it covers the top.
7. Cover the baking dish tightly with aluminum foil. Bake in the hot oven for 30 minutes so the beef can cook slowly under the creamy corn topping.
8. After 30 minutes, carefully take off the foil (steam will be hot, so be careful). Keep baking without the foil for another 15–20 minutes, until the casserole is bubbling at the edges and the cheese on top turns melted and light golden.
9. Check if the beef is fully cooked by pushing a spoon into the middle of the dish. Make sure there’s no pink meat and the juices look clear. If it is not done yet, bake it for 5 to 10 more minutes.
10. Let the casserole sit and rest for 5–10 minutes before serving so it firms up a little and cools down slightly. Scoop it into bowls or onto plates and serve while warm.