A hearty and comforting casserole that brings together seasoned ground beef, tender autumn vegetables, and a golden layer of melted cheddar cheese. This dish is perfect for a cozy family dinner or a casual gathering with friends. Packed with flavor and nutrients, it's an easy-to-make meal that will warm you up on chilly evenings.
Why You’ll Love This Recipe
- Comforting & Satisfying – A perfect balance of protein, veggies, and cheese for a hearty meal.
- Easy to Make – Simple ingredients and a one-pan bake make this a hassle-free dish.
- Great for Meal Prep – Makes enough for leftovers, which taste even better the next day.
- Customizable – Easily swap out veggies or seasonings to suit your taste.
- Perfect for Fall – Loaded with seasonal vegetables for a cozy autumn dinner.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 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 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon olive oil
Directions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil 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, sauté the chopped onion and minced garlic until the onion becomes translucent, about 3-4 minutes.
- Add the diced potatoes, carrots, and celery to the skillet. Cook for about 5 minutes, stirring occasionally.
- Stir in the corn kernels, cooked ground beef, diced tomatoes (with juice), and beef broth. Season with salt, black pepper, thyme, and rosemary.
- Transfer the mixture to a greased 9x13-inch baking dish. Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and sprinkle shredded cheddar cheese over the top. Bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Let the bake rest for a few minutes before serving to allow the flavors to meld together. Enjoy!
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 6
- Calories: Approximately 400 kcal per serving
Variations
- Make it Spicier – Add red pepper flakes or diced jalapeños for a kick.
- Use Different Cheese – Swap cheddar for mozzarella, Monterey Jack, or a mix of cheeses.
- Swap the Protein – Use ground turkey, chicken, or even sausage for a different flavor.
- Add More Greens – Stir in spinach or kale for added nutrients.
- Make it Creamy – Mix in a splash of heavy cream or a dollop of sour cream before baking.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in a freezer-safe dish for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in the oven at 350°F (175°C) for 15-20 minutes or microwave in 1-minute intervals until heated through.
FAQs
How do I prevent the vegetables from getting too soft?
To keep the veggies from turning mushy, avoid overcooking them in the skillet before baking.
Can I use fresh tomatoes instead of canned?
Yes! Use about 2 cups of chopped fresh tomatoes, but you may need to add a bit more broth for moisture.
What’s the best type of potato to use?
Russet potatoes work well for a softer texture, while Yukon Gold or red potatoes hold their shape better.
Can I make this ahead of time?
Absolutely! Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Just ensure your beef broth and other ingredients are certified gluten-free.
Can I cook this in a slow cooker?
Yes! Brown the beef and sauté the onions first, then add everything to the slow cooker and cook on low for 6-8 hours.
What other vegetables can I add?
You can add zucchini, bell peppers, peas, or mushrooms for extra variety.
Can I use a different broth?
Chicken or vegetable broth can be used instead of beef broth, though it may slightly alter the flavor.
How do I make this dish dairy-free?
Simply omit the cheese or use a dairy-free cheese alternative.
What can I serve with this casserole?
This dish pairs well with a side salad, crusty bread, or a warm bowl of soup.
Conclusion
Amish Hamburger with Fall Veggies Bake is a cozy, satisfying dish that’s perfect for busy weeknights or special occasions. Packed with hearty ingredients and rich flavors, it’s an easy-to-make meal that the whole family will love. Try different variations, make it ahead, and enjoy a warm, comforting bite every time!
Amish Hamburger with Fall Veggies Bake
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Amish Hamburger with Fall Veggies Bake is a hearty and comforting casserole made with seasoned ground beef, autumn vegetables, and melted cheddar cheese. Perfect for cozy family dinners, this easy one-pan dish is packed with flavor and nutrients. A great meal prep option that tastes even better the next day!
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 – Set your oven to 375°F (190°C).
- Cook the Beef – In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned. Remove and set aside.
- Sauté Aromatics – In the same skillet, cook onion and garlic until translucent (about 3-4 minutes).
- Add Vegetables – Stir in potatoes, carrots, and celery. Cook for 5 minutes, stirring occasionally.
- Combine Ingredients – Add corn, cooked beef, diced tomatoes (with juice), and beef broth. Season with salt, pepper, thyme, and rosemary.
- Bake – Transfer mixture to a greased 9x13-inch baking dish. Cover with foil and bake for 30 minutes.
- Add Cheese & Finish Baking – Remove foil, sprinkle shredded cheddar cheese, and bake for another 10-15 minutes until bubbly and golden.
- Rest & Serve – Let the dish rest for a few minutes before serving. Enjoy!
Notes
- Use Yukon Gold or red potatoes for firmer texture.
- Swap ground beef for turkey, chicken, or sausage for variety.
- Make it dairy-free by using a cheese alternative or omitting cheese.
- Add spinach or kale for extra greens.
- For a spicier kick, mix in red pepper flakes or jalapeños.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Amish
