A comforting and hearty one-dish meal, this Amish Hamburger with Fall Veggies Bake combines savory ground beef with the wholesome goodness of seasonal vegetables. Rooted in simple Amish cooking traditions, it’s perfect for cozy family dinners as the weather cools down. This dish offers a flavorful, nutritious option that’s easy to prepare and pleasing to all ages.
Why You’ll Love This Recipe
This bake is a wonderful blend of tender meat and fall vegetables that come together in a savory tomato-based sauce, topped with melted cheddar cheese. It’s a practical, all-in-one meal that’s filling and flavorful, perfect for busy weeknights or relaxed weekend dinners. The recipe is versatile, allowing for easy substitutions and additions based on what you have available or your taste preferences. Plus, the warm, rustic flavors evoke a sense of home and comfort, making it a great dish to share with loved ones.
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 1/2 tsp black pepper 1 tsp dried thyme 1 tsp dried rosemary 1 tbsp olive oil
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned. Remove the beef with a slotted spoon and set aside.
In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
Add the diced potatoes, carrots, and celery. Cook for about 5 minutes, stirring occasionally.
Stir in the corn kernels, cooked ground beef, diced tomatoes with their juice, and beef broth. Season with salt, black pepper, thyme, and rosemary.
Transfer the mixture to a greased 9×13-inch baking dish. Cover with aluminum foil and bake for 30 minutes.
Remove the foil and sprinkle shredded cheddar cheese evenly over the top. Bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Let the bake rest for a few minutes before serving to allow the flavors to meld.
Servings and Timing
This recipe serves 6 people. Preparation time: 15 minutes Cooking time: 45 minutes Total time: 1 hour
Variations
For a lighter option, substitute ground turkey or chicken for the beef.
Add your favorite vegetables or sneak in finely chopped spinach or zucchini to increase the veggie intake.
Add a bit of heat with red pepper flakes or a chopped jalapeño.
Switch cheddar cheese for mozzarella or pepper jack to vary the flavor profile.
For a gluten-free version, just ensure the beef broth used is gluten-free.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through or microwave individual portions for 2-3 minutes. This dish also freezes well — freeze in portions and thaw overnight in the refrigerator before reheating.
FAQs
What can I use instead of beef broth?
You can substitute beef broth with chicken broth, vegetable broth, or even water with a bit of added seasoning.
Can I make this recipe vegetarian?
Yes, replace ground beef with plant-based meat alternatives or additional vegetables like mushrooms and lentils for protein.
Is it possible to prepare this recipe in advance?
Absolutely. Assemble the dish and refrigerate it before baking. Add extra baking time if cooking from cold.
Can I use canned corn instead of fresh or frozen?
Yes, just drain the canned corn well before adding to the dish.
What other cheeses work well in this recipe?
Mozzarella, pepper jack, or even a sharp white cheddar are great alternatives.
Can I use fresh herbs instead of dried?
Yes, use about 1 tablespoon of fresh herbs for every teaspoon of dried herbs called for in the recipe.
How do I prevent the cheese from burning?
Cover the dish loosely with foil if the cheese is browning too quickly, then remove foil near the end to allow melting.
Can this recipe be doubled?
Yes, just use a larger baking dish and adjust baking time as needed.
What sides go well with this bake?
A fresh garden salad, garlic bread, mashed potatoes, rice, or a warm soup like tomato basil complement this dish well.
Is this recipe gluten-free?
Yes, as long as you use gluten-free beef broth and avoid adding any bread-based sides or ingredients.
Conclusion
Amish Hamburger with Fall Veggies Bake is a wonderfully satisfying and easy-to-make meal that brings together the heartiness of ground beef with the comforting flavors of seasonal vegetables. Its simplicity, adaptability, and rich taste make it a perfect recipe to warm up your family dinners during cooler months. Whether you stick to the classic version or try some variations, this dish is sure to become a favorite in your recipe collection.
A comforting and hearty one-dish meal, Amish Hamburger with Fall Veggies Bake combines savory ground beef with the wholesome goodness of seasonal vegetables in a savory tomato-based sauce, topped with melted cheddar cheese. Perfect for cozy family dinners during cooler months.
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 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned. Remove beef with slotted spoon and set aside.
In the same skillet, add chopped onion and minced garlic. Sauté until onion is translucent, about 3-4 minutes.
Add diced potatoes, carrots, and celery. Cook for about 5 minutes, stirring occasionally.
Stir in corn kernels, cooked ground beef, diced tomatoes with juice, and beef broth. Season with salt, black pepper, thyme, and rosemary.
Transfer mixture to a greased 9×13-inch baking dish. Cover with foil and bake for 30 minutes.
Remove foil, sprinkle shredded cheddar cheese evenly over the top. Bake an additional 10-15 minutes until cheese is bubbly and golden.
Let rest for a few minutes before serving to allow flavors to meld.
Notes
Substitute ground turkey or chicken for a lighter option.
Add other vegetables like spinach or zucchini to increase veggie intake.
Add red pepper flakes or chopped jalapeño for heat.
Swap cheddar for mozzarella, pepper jack, or sharp white cheddar.
Use gluten-free beef broth for a gluten-free version.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in oven at 350°F or microwave individual portions for 2-3 minutes.
Freeze portions and thaw overnight before reheating.
Use chicken, vegetable broth, or seasoned water if beef broth is unavailable.
Use plant-based meat or extra vegetables to make vegetarian.
Prepare in advance by assembling and refrigerating before baking; adjust baking time if cold.
Drain canned corn well before adding.
Cover loosely with foil to prevent cheese from burning.
Double the recipe using a larger baking dish and adjust baking time accordingly.
Serve with garden salad, garlic bread, mashed potatoes, rice, or warm soups like tomato basil.
