When autumn arrives and the air turns crisp, all I can think about is cozying up with a warm, hearty meal. That’s when I turn to this delightful Amish-Style Ground Beef and Veggie Bake. It’s like wrapping yourself in a warm blanket on a chilly night! This one-dish wonder is brimming with tender potatoes, sweet carrots, and vibrant corn, beautifully complemented by savory ground beef. Just picture it: a bubbling casserole, topped with cheese that melts into perfection.
The best part? It’s not just about comfort; this recipe is super easy to prepare, making it ideal for busy weeknights or gathering friends and family around the table. This dish carries the charm of traditional Amish cooking, bringing together simple yet rich flavors that celebrate the bounty of fall. Join me as we step into the kitchen to create a meal that’s sure to warm hearts and bellies alike.
Why You’ll Love This Amish Hamburger with Fall Veggies Bake
Comforting Warmth: This dish offers a deliciously cozy vibe perfect for chilly nights.
Simplicity: With an easy preparation process, it’s suited for both novice cooks and seasoned chefs.
Flavorful Harmony: The combination of savory beef, hearty veggies, and melty cheese creates a mouthwatering experience.
One-Dish Wonder: Fewer dishes to wash means more time to enjoy a hearty meal with loved ones!
Fall Favorites: Incorporating seasonal ingredients makes it a star dish for autumn gatherings or weeknight dinners.
Get ready to indulge in the warm embrace of this comforting casserole!
Amish Hamburger with Fall Veggies Bake Ingredients
• Here’s everything you’ll need to create this comforting masterpiece!
For the Casserole
- Lean Ground Beef – Provides protein and a meaty base; feel free to substitute with ground turkey for a lighter option.
- Medium Yellow Onion – Adds sweetness and depth; shallots can be used for a milder flavor profile.
- Garlic (2 cloves, minced) – Enhances the savory essence; use garlic powder in smaller amounts if fresh garlic isn’t available.
- Diced Russet Potatoes (3 cups) – Contributes creaminess and substance; any starchy potato works as a great substitute.
- Diced Carrots (2 cups) – Adds natural sweetness and a pop of color; parsnips can be swapped for an alternative flavor.
- Diced Celery (1 cup) – Offers crunch and aroma; omit if not available, or replace with bell pepper for a twist.
- Frozen Corn Kernels (1 cup, thawed) – Delivers sweetness and texture; fresh corn is a fantastic option in season.
- Petite Diced Tomatoes (14.5 oz can, with juices) – Adds acidity and moisture; fresh diced tomatoes can replace canned for a fresher taste.
- Low-Sodium Beef Broth (1 cup) – Balances flavors and moisture; chicken broth can work in a pinch.
- Shredded Sharp Cheddar Cheese (1 cup) – Provides creaminess and a flavorful topping; try mozzarella or pepperjack for a different taste.
- Salt (1 tsp) & Black Pepper (1/2 tsp) – Essential for flavor; adjust these to suit your palate.
- Dried Thyme (1 tsp) & Dried Rosemary (1 tsp) – Impart earthy aroma and depth; fresh herbs can be used, just increase the quantity.
- Olive Oil (1 tbsp) – Used for cooking the beef; any neutral cooking oil can be swapped in.
Now that you’re equipped with the ingredients for this Amish Hamburger with Fall Veggies Bake, it’s time to cozily gather your loved ones and dive into this comforting recipe!
How to Make Amish Hamburger with Fall Veggies Bake
-
Preheat your oven to 375°F (190°C). Greasing a 9×13-inch baking dish is essential, as it will prevent the casserole from sticking and ensure a delightful golden crust.
-
Brown the ground beef in a large skillet over medium heat, adding a tablespoon of olive oil. Use a spatula to break it apart into small pieces. Cook for about 5 minutes until it’s no longer pink, then drain any excess grease.
-
Sauté the minced onion and garlic in the same skillet, cooking until they become fragrant and softened—about 3 to 4 minutes should do the trick!
-
Combine diced potatoes, carrots, celery, thawed corn, petite diced tomatoes, and beef broth into the skillet. Season it with salt, pepper, thyme, and rosemary. Allow it to simmer for 5 minutes, letting the flavors meld beautifully.
-
Transfer the beef and veggie mixture into the greased baking dish. Layer it evenly to ensure every bite is just as delicious as the next.
-
Cover tightly with aluminum foil and bake for 30 minutes. This steaming step helps the vegetables become tender and the flavors more pronounced.
-
Uncover, sprinkle the shredded cheddar cheese evenly across the top, and return it to the oven. Bake uncovered for an additional 10-15 minutes until the cheese is melted and bubbly goodness shines through!
-
Rest for 5 minutes before serving. This allows the casserole to set a bit, making it easier to serve while keeping it wonderfully warm.
Optional: Garnish with freshly chopped parsley for an extra touch of color and flavor.
Exact quantities are listed in the recipe card below.
Expert Tips for Amish Hamburger with Fall Veggies Bake
-
Ingredient Prep: Take the time to dice vegetables uniformly to ensure they cook evenly and blend harmoniously into the casserole.
-
Moisture Control: Drain excess grease from the ground beef to prevent a soggy casserole. This is key for a satisfying texture.
-
Layering Technique: Ensure even distribution when layering the mixture in the baking dish. This helps every bite be packed with flavors and prevents dry patches.
-
Tomato Caution: If you’re using fresh tomatoes, be mindful of their water content. Consider reducing the beef broth slightly to maintain consistency.
-
Cheese Options: Experiment with different cheese types to add unique flavors to your Amish Hamburger with Fall Veggies Bake. Try combining cheeses for a richer taste!
Make Ahead Options
These Amish Hamburger with Fall Veggies Bake are perfect for meal prep enthusiasts! You can chop the vegetables (potatoes, carrots, and celery) and brown the ground beef up to 24 hours in advance, storing them separately in the refrigerator. This not only saves time but ensures that your dish retains its freshness. When you’re ready to bake, simply combine the prepped ingredients with the remaining components, layer them in your greased baking dish, cover with foil, and bake as directed. For best quality, ensure the beef is well-drained and keep the assembled dish tightly covered to prevent moisture loss. Enjoy a cozy, heartwarming meal with minimal effort on busy nights!
How to Store and Freeze Amish Hamburger with Fall Veggies Bake
- Fridge: Store leftovers in an airtight container for up to 3 days. Allow the dish to cool before sealing to preserve its flavors.
- Freezer: For longer storage, freeze in an airtight container for up to 3 months. Make sure to label with the date for easy tracking.
- Reheating: Reheat individual portions in the microwave or warm the entire casserole in a preheated oven at 350°F (175°C) until heated through, about 20-30 minutes.
- Thawing: To thaw a frozen Amish Hamburger with Fall Veggies Bake, move it to the fridge 24 hours before reheating for best results.
Variations & Substitutions for Amish Hamburger with Fall Veggies Bake
Feel free to let your creativity shine with these fun variations that elevate your casserole experience!
- Vegetarian Delight: Replace the ground beef with cooked lentils or mushrooms for a hearty, meat-free alternative. The earthy flavor syncs perfectly with the fall veggies.
- Dairy-Free Pleasure: Opt for a dairy-free cheese substitute that melts well, allowing everyone to enjoy the comforting flavor without dairy. This version is perfect for vegan diners.
- Flavor Boost: Add some fresh herbs like parsley or basil for an extra layer of flavor that brightens up the dish. Freshness from herbs can transform the entire enjoyment.
- Spice It Up: Incorporate a pinch of red pepper flakes or diced jalapeños for those who enjoy a little kick in their comfort food. A touch of heat adds excitement to every bite!
- Root Veggie Medley: Swap out carrots with parsnips or sweet potatoes for a varied taste and texture. Each addition brings a new depth of sweetness and color to the dish.
- Cheesy Twists: Experiment with different cheese varieties like mozzarella or pepper jack to create a unique flavor profile. Each cheese has its charm that’ll make your casserole feel fresh and new.
- Nutty Crunch: Top your casserole with toasted breadcrumbs or chopped nuts for a crunchy finish, providing a delightful contrast to the creamy interior. The added texture enhances the overall experience.
- Bountiful Greens: Toss in some fresh spinach or kale into the mix for an extra nutritional boost. Not only do they add color, but they also bring in a delicious earthiness.
Let your kitchen adventures begin!
What to Serve with Amish Hamburger with Fall Veggies Bake?
Picture a warm and inviting table, where every bite is paired perfectly to enhance your cozy comfort meal!
-
Crusty Bread: The perfect accompaniment, crusty bread soaks up the savory sauce, making each mouthful even more delightful. Enjoy dipping it right into your casserole!
-
Simple Green Salad: A refreshing salad with mixed greens and a light vinaigrette adds a crisp contrast to the hearty bake, balancing flavors and textures wonderfully.
-
Roasted Brussels Sprouts: Nutty and slightly caramelized, these veggies offer a crunchy counterpart to the creamy casserole, embracing that beautiful fall vibe.
-
Homemade Applesauce: This sweet and tangy side dish adds a lovely freshness to your meal, complementing the rich notes of the beef and vegetables beautifully.
-
Buttermilk Biscuits: Fluffy and buttery biscuits make an irresistible addition, perfect for soaking up any tasty juices and providing a comforting texture.
-
Hearty Red Wine: A glass of merlot or cabernet brings out the robust flavors of the dish, enhancing the overall dining experience and elevating your meal to a new level.
-
Pumpkin Pie: For dessert, a slice of warm pumpkin pie with whipped cream rounds out this meal with a seasonal sweet finish that satisfies any sweet tooth!
Amish Hamburger with Fall Veggies Bake Recipe FAQs
What type of ground beef is best for this recipe?
Absolutely! I recommend using lean ground beef to keep your Amish Hamburger with Fall Veggies Bake juicy without being greasy. If you prefer a leaner option, ground turkey works wonderfully as a substitute.
How do I choose ripe vegetables for this dish?
Very! When selecting vegetables, look for firm potatoes without any dark spots and vibrant, fresh carrots. For corn, fresh cobs should have bright green husks and feel heavy for their size. If using canned tomatoes, check for a can without dents or bulges.
What is the best way to store leftovers?
For sure! Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. Let the dish cool down before sealing it; this preserves the flavors and prevents condensation. Reheat in the microwave or the oven until warmed through.
Can I freeze this casserole?
Absolutely! To freeze your Amish Hamburger with Fall Veggies Bake, let it cool completely, then transfer it to an airtight container or a freezer-safe dish. It can be stored for up to 3 months. When you’re ready to enjoy, thaw it in the fridge for 24 hours before reheating, which keeps it tasting fresh and delicious.
What should I do if my casserole comes out watery?
Very! If your bake turns out watery, there are a few troubleshooting tips. First, ensure the ground beef is well-drained after browning. If using fresh tomatoes, they may release more liquid—try reducing the amount of beef broth next time. You could also add a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water) to the mixture before baking for thicker results.
Are there any dietary considerations?
Definitely! This recipe can be easily adjusted for dietary preferences. For a vegetarian or vegan option, substitute ground beef with lentils or mushrooms and use a dairy-free cheese if needed. Always check labels for allergens, especially with pre-packaged items like broths and cheeses.
Amish Hamburger with Fall Veggies Bake: Cozy Comfort Awaits
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Brown the ground beef in a large skillet over medium heat with olive oil.
- Sauté the minced onion and garlic in the same skillet until fragrant.
- Combine potatoes, carrots, celery, corn, tomatoes, and broth in the skillet. Season and simmer for 5 minutes.
- Transfer the mixture to the greased baking dish, layering evenly.
- Cover with aluminum foil and bake for 30 minutes.
- Uncover, sprinkle cheese on top, and bake for an additional 10-15 minutes.
- Rest for 5 minutes before serving.