Amish Hamburger with Fall Veggies Bake: Hearty, Easy Recipe
A hearty and wholesome bake combining seasoned ground beef with tender fall vegetables like potatoes, carrots, and corn. This comforting casserole is perfect for chilly evenings, delivering savory, rustic flavors in an easy-to-make dish. The melted cheddar cheese topping adds a creamy, delicious finish that the whole family will enjoy
Ingredients
- 1 lb ground beef
- 1 medium onion chopped
- 2 cloves garlic minced
- 3 cups diced potatoes
- 2 cups diced carrots
- 1 cup diced celery
- 1 cup corn kernels fresh or frozen
- 1 can 14.5 oz diced tomatoes, undrained
- 1 cup beef broth
- 1 cup shredded cheddar cheese
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tbsp olive oil
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat and sauté onion and garlic until soft.
- Add ground beef and cook until browned, draining excess fat.
- Stir in potatoes, carrots, celery, corn, diced tomatoes with juice, beef broth, salt, pepper, thyme, and rosemary; simmer 10 minutes until veggies begin to soften.
- Transfer mixture to a greased casserole dish.
- Sprinkle shredded cheddar cheese evenly on top.
- Bake uncovered for 30-35 minutes until bubbly and cheese is melted and golden.
- Let stand for 5 minutes before serving.
Notes
- Substitute ground turkey for a leaner option.
- Add other fall vegetables like parsnips or butternut squash if desired.
- Can be assembled ahead and refrigerated before baking.
- Serve with crusty bread or a green salad for a full meal.
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