Description

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

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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.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 600mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 22g
Cholesterol: 75mg