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Amish Hamburger Bake with Fall Veggies – A Perfect Comfort Food
Feeling the Autumn Chill? Craving Cozy Flavors?
As the leaves turn golden and a crispness fills the air, our kitchens often start craving warm, comforting dishes. Are you looking for a hearty, family-friendly meal that embodies the essence of fall? You’re in luck! This Amish Hamburger Bake with Fall Veggies is precisely the kind of soul-warming, easy-to-prepare dish that becomes a seasonal staple. Imagine tender ground beef, savory seasonings, and a medley of vibrant fall vegetables all baked together in a comforting casserole. It’s the perfect way to gather your loved ones around the table and savor the flavors of the season. This recipe takes inspiration from traditional Amish cooking, known for its simple, wholesome ingredients and incredibly satisfying results. Get ready to transform your weeknight dinner routine with this delightful bake.
Hearty Ingredients for a Wholesome Bake
The beauty of this Amish Hamburger Bake lies in its straightforward, wholesome ingredients. We’re bringing together pantry staples with the bountiful flavors of autumn produce. Feel free to adjust quantities based on your preferences!
- 1.5 lbs Ground Beef: Opt for an 80/20 lean-to-fat ratio for maximum flavor and tenderness. (Substitute: Ground turkey or a plant-based crumble for a lighter or vegetarian option.)
- 1 large Onion, chopped: A sweet or yellow onion will provide a balanced savory base. (Substitute: Shallots for a milder, sweeter flavor.)
- 2 cloves Garlic, minced: Freshly minced garlic offers the most potent aroma and taste. (Substitute: 1 teaspoon of garlic powder if fresh is unavailable.)
- 1 lb Sweet Potatoes, peeled and diced (about 1-inch cubes): These add a natural sweetness and beautiful earthy color. (Substitute: Butternut squash or regular potatoes.)
- 1 lb Carrots, peeled and sliced (about 1/2-inch thick): Carrots bring a delightful sweetness and a vibrant orange hue. (Substitute: Parsnips for a nuttier, sweeter profile.)
- 1 cup Broccoli Florets: For a pop of green and a touch of freshness. (Substitute: Green beans or Brussels sprouts.)
- 1 (14.5 oz) can Diced Tomatoes, undrained: These add moisture and a touch of acidity.
- 1 cup Beef Broth: Use low-sodium broth to control saltiness. (Substitute: Vegetable broth for a vegetarian version.)
- 1 tsp Dried Thyme: Thyme’s earthy, slightly minty notes are perfect for fall. (Substitute: Rosemary or a poultry seasoning blend.)
- 1/2 tsp Dried Sage: Sage provides a warming, comforting aroma and flavor. (Substitute: Marjoram or a pinch of nutmeg.)
- Salt and Black Pepper to taste: Essential for bringing out all the flavors.
- Optional: 1/4 cup Shredded Cheddar Cheese for topping: For a cheesy, golden crust.
Time Well Spent in the Kitchen
25 minutes
50-60 minutes
1 hour 15 minutes – 1 hour 25 minutes
This Amish Hamburger Bake with Fall Veggies is a weeknight-friendly meal, taking just over an hour from start to finish. Compared to many complex casseroles, this recipe is considerably quicker while delivering equally comforting results.
Create Your Culinary Masterpiece: Step-by-Step
Step 1: Preheat and Prep
First things first, let’s get our oven ready. Preheat your oven to 375°F (190°C). While the oven heats up, take a moment to thoroughly wash, peel, and chop your vegetables. Ensure your sweet potatoes and carrots are diced into roughly uniform, bite-sized pieces so they cook evenly. Mince your garlic, chop your onion, and separate your broccoli into small florets. Having everything prepped and ready makes the cooking process smooth and enjoyable.
Step 2: Brown the Beef
Grab a large skillet or Dutch oven and place it over medium-high heat. Add your ground beef and cook, breaking it apart with a spoon, until it’s nicely browned. This usually takes about 7-10 minutes. Once browned, drain off any excess grease. This step is crucial for developing a rich, savory flavor base for your bake. If you’re using a leaner ground beef, you might need to add a tiny bit of oil to prevent sticking.
Step 3: Sauté the Veggies
To the skillet with the browned beef (or in a separate pan if your skillet is too full), add the chopped onion. Sauté for about 5 minutes until it begins to soften and become translucent. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic – it can turn bitter quickly! This step awakens the aromatics and builds a delicious foundation for the entire dish.
Step 4: Combine and Season
Now, let’s bring everything together. Add the diced sweet potatoes, sliced carrots, undrained diced tomatoes, beef broth, dried thyme, and dried sage to the skillet. Stir everything well to combine. Season generously with salt and freshly ground black pepper. Taste a little bit of the broth (carefully!) to check the seasoning and adjust as needed. This dish thrives on well-seasoned components.
Step 5: Assemble the Bake
Pour the entire mixture into a greased 9×13 inch baking dish. Spread it out as evenly as possible. If you’re adding broccoli, scatter the florets evenly over the top of the meat and veggie mixture. If you’ve opted for the cheese, sprinkle it evenly over the top now, creating a promise of a gooey, golden crust.
Step 6: Bake to Perfection
Cover the baking dish tightly with aluminum foil. This traps the steam and helps the vegetables, particularly the sweet potatoes and carrots, cook through until tender. Place the covered dish into your preheated oven and bake for 30 minutes. After 30 minutes, carefully remove the foil and continue baking for another 20-30 minutes, or until the vegetables are tender when pierced with a fork and the top is bubbling and slightly golden (especially if you added cheese).
Step 7: Rest and Serve
Once out of the oven, allow the Amish Hamburger Bake to rest for about 5-10 minutes. This allows the flavors to meld together and the casserole to set slightly, making it easier to serve. Ladle generous portions into bowls and enjoy the comforting warmth and deliciousness you’ve created!
Nourishing Bites: What’s Inside
This Amish Hamburger Bake is a wonderfully balanced meal, packed with protein from the beef and vitamins from the diverse array of fall vegetables. While exact nutritional values can vary based on specific ingredients and portion sizes, a typical serving (without optional cheese topping) offers approximately:
- Calories: 350-450 kcal
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 20-25g
- Fiber: 5-7g
The sweet potatoes and carrots contribute valuable fiber, complex carbohydrates, and essential vitamins, while the lean ground beef provides high-quality protein.
Lighter Twists for a Healthier Meal
Looking to lighten this dish up without sacrificing flavor? Try these simple swaps:
- Leaner Protein: Swap ground beef for lean ground turkey, chicken, or even a plant-based crumble.
- Reduced Sodium: Use low-sodium broth and diced tomatoes.
- More Veggies: Bulk up the bake with additional non-starchy vegetables like zucchini, bell peppers, or spinach.
- Whole Grains: Serve alongside a portion of quinoa or brown rice for added fiber and nutrients.
- Cheese Skip: Omit the cheese topping entirely or use a reduced-fat variety.
Serving Your Comforting Creation
This Amish Hamburger Bake is a complete meal in itself, but it pairs beautifully with a few additions:
- A Simple Green Salad: A crisp, light salad with a vinaigrette dressing provides a refreshing contrast.
- Crusty Bread: Perfect for soaking up any delicious juices at the bottom of the dish.
- Steamed Greens: Consider a side of steamed kale or green beans for an extra veggie boost.
Navigating Common Pitfalls
Even the simplest recipes can have a few common traps. Avoid these for a perfect bake every time:
- Chopping Veggies Inconsistently: This leads to uneven cooking – some pieces might be too tough while others are mushy. Stick to uniform sizes.
- Don’t Drain the Diced Tomatoes: The liquid from the tomatoes adds moisture and flavor critical to the bake.
- Overcrowding the Pan: If your baking dish is too small, the bake might not cook evenly or could become watery. Use the recommended 9×13 inch dish.
- Skipping the Rest Time: While tempting to dig in immediately, letting it rest allows it to set and improves texture.
Savvy Storage for Leftovers
Leftovers are a delicious bonus! Once cooled, store any remaining Amish Hamburger Bake in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven (covered with foil) or in the microwave until heated through. For longer storage, you can freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can assemble the bake entirely and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.
What other vegetables work well in this bake?
Root vegetables like parsnips or rutabaga, as well as cruciferous vegetables like Brussels sprouts or cauliflower, are excellent additions.
Is it necessary to peel the sweet potatoes and carrots?
While you can leave the peels on for extra fiber and nutrients (especially if using organic produce), peeling ensures a more tender texture and uniform cooking, which is generally preferred for this comforting bake.
How can I make this spicier?
Add a pinch of red pepper flakes with the dried herbs, or incorporate a diced jalapeño pepper along with the onions.
Can I use fresh herbs instead of dried?
Absolutely! Use about 3 times the amount of fresh herbs compared to dried. For example, 1 tablespoon of fresh thyme would replace 1 teaspoon of dried thyme.
This Amish Hamburger Bake with Fall Veggies is more than just a meal; it’s a warm hug from your kitchen. It’s a testament to simple, wholesome ingredients coming together to create something truly special. We hope this recipe brings comfort and joy to your table. If you try it, please let us know how it turned out in the comments below! Your feedback is invaluable to us and our community. Don’t forget to share this recipe with your friends and family, and tag us on social media when you make it!
Amish Hamburger with Fall Veggies Bake
This heartyAmish-inspired casserolecombines savory ground beef, fall vegetables, and melted cheddar cheese for a comforting, wholesome dish. Perfect for cozy evenings, this bake brings together rustic flavors with a rich, cheesy finish.
Ingredients
- 1lb ground beef1medium onion, chopped2cloves garlic, minced3 cupsdiced potatoes2 cupsdiced carrots1 cupdiced celery1 cupcorn kernels (fresh or frozen)1can (14.5 oz) diced tomatoes, undrained1 cupbeef broth1 cupshredded cheddar cheese1 tspsalt½ tspblack pepper1 tspdried thyme1 tspdried rosemary1 tbspolive oil
- 1medium onion, chopped2cloves garlic, minced3 cupsdiced potatoes2 cupsdiced carrots1 cupdiced celery1 cupcorn kernels (fresh or frozen)1can (14.5 oz) diced tomatoes, undrained1 cupbeef broth1 cupshredded cheddar cheese1 tspsalt½ tspblack pepper1 tspdried thyme1 tspdried rosemary1 tbspolive oil
- 2cloves garlic, minced3 cupsdiced potatoes2 cupsdiced carrots1 cupdiced celery1 cupcorn kernels (fresh or frozen)1can (14.5 oz) diced tomatoes, undrained1 cupbeef broth1 cupshredded cheddar cheese1 tspsalt½ tspblack pepper1 tspdried thyme1 tspdried rosemary1 tbspolive oil
- 3 cupsdiced potatoes2 cupsdiced carrots1 cupdiced celery1 cupcorn kernels (fresh or frozen)1can (14.5 oz) diced tomatoes, undrained1 cupbeef broth1 cupshredded cheddar cheese1 tspsalt½ tspblack pepper1 tspdried thyme1 tspdried rosemary1 tbspolive oil
- 2 cupsdiced carrots1 cupdiced celery1 cupcorn kernels (fresh or frozen)1can (14.5 oz) diced tomatoes, undrained1 cupbeef broth1 cupshredded cheddar cheese1 tspsalt½ tspblack pepper1 tspdried thyme1 tspdried rosemary1 tbspolive oil
- 1 cupdiced celery1 cupcorn kernels (fresh or frozen)1can (14.5 oz) diced tomatoes, undrained1 cupbeef broth1 cupshredded cheddar cheese1 tspsalt½ tspblack pepper1 tspdried thyme1 tspdried rosemary1 tbspolive oil
- 1 cupcorn kernels (fresh or frozen)1can (14.5 oz) diced tomatoes, undrained1 cupbeef broth1 cupshredded cheddar cheese1 tspsalt½ tspblack pepper1 tspdried thyme1 tspdried rosemary1 tbspolive oil
- 1can (14.5 oz) diced tomatoes, undrained1 cupbeef broth1 cupshredded cheddar cheese1 tspsalt½ tspblack pepper1 tspdried thyme1 tspdried rosemary1 tbspolive oil
- 1 cupbeef broth1 cupshredded cheddar cheese1 tspsalt½ tspblack pepper1 tspdried thyme1 tspdried rosemary1 tbspolive oil
- 1 cupshredded cheddar cheese1 tspsalt½ tspblack pepper1 tspdried thyme1 tspdried rosemary1 tbspolive oil
- 1 tspsalt½ tspblack pepper1 tspdried thyme1 tspdried rosemary1 tbspolive oil
- ½ tspblack pepper1 tspdried thyme1 tspdried rosemary1 tbspolive oil
- 1 tspdried thyme1 tspdried rosemary1 tbspolive oil
- 1 tspdried rosemary1 tbspolive oil
- 1 tbspolive oil
Instructions
- 1️⃣Preheat the oven:Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.2️⃣Cook the beef:In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it into crumbles with a spoon. Use a slotted spoon to remove the beef and set it aside.3️⃣Sauté the aromatics:In the same skillet, add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onion is translucent and fragrant.4️⃣Cook the vegetables:Add the diced potatoes, carrots, and celery to the skillet. Cook for about 5 minutes, stirring occasionally to lightly brown the vegetables.5️⃣Combine ingredients:Stir in the corn kernels, cooked ground beef, diced tomatoes (with their juices), and beef broth. Season the mixture with salt, black pepper, thyme, and rosemary. Mix well to combine.6️⃣Assemble the bake:Transfer the beef and vegetable mixture to the prepared baking dish. Spread it out evenly. Cover the dish tightly with aluminum foil.7️⃣Bake:Bake in the preheated oven for 30 minutes, or until the vegetables are tender.8️⃣Add cheese topping:Remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.9️⃣Rest and serve:Allow the bake to rest for 5 minutes before serving. This helps the flavors meld together and makes serving easier. Enjoy warm with crusty bread or a side salad!
- 2️⃣Cook the beef:In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it into crumbles with a spoon. Use a slotted spoon to remove the beef and set it aside.3️⃣Sauté the aromatics:In the same skillet, add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onion is translucent and fragrant.4️⃣Cook the vegetables:Add the diced potatoes, carrots, and celery to the skillet. Cook for about 5 minutes, stirring occasionally to lightly brown the vegetables.5️⃣Combine ingredients:Stir in the corn kernels, cooked ground beef, diced tomatoes (with their juices), and beef broth. Season the mixture with salt, black pepper, thyme, and rosemary. Mix well to combine.6️⃣Assemble the bake:Transfer the beef and vegetable mixture to the prepared baking dish. Spread it out evenly. Cover the dish tightly with aluminum foil.7️⃣Bake:Bake in the preheated oven for 30 minutes, or until the vegetables are tender.8️⃣Add cheese topping:Remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.9️⃣Rest and serve:Allow the bake to rest for 5 minutes before serving. This helps the flavors meld together and makes serving easier. Enjoy warm with crusty bread or a side salad!
- 3️⃣Sauté the aromatics:In the same skillet, add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onion is translucent and fragrant.
- 4️⃣Cook the vegetables:Add the diced potatoes, carrots, and celery to the skillet. Cook for about 5 minutes, stirring occasionally to lightly brown the vegetables.5️⃣Combine ingredients:Stir in the corn kernels, cooked ground beef, diced tomatoes (with their juices), and beef broth. Season the mixture with salt, black pepper, thyme, and rosemary. Mix well to combine.6️⃣Assemble the bake:Transfer the beef and vegetable mixture to the prepared baking dish. Spread it out evenly. Cover the dish tightly with aluminum foil.7️⃣Bake:Bake in the preheated oven for 30 minutes, or until the vegetables are tender.8️⃣Add cheese topping:Remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.9️⃣Rest and serve:Allow the bake to rest for 5 minutes before serving. This helps the flavors meld together and makes serving easier. Enjoy warm with crusty bread or a side salad!
- 5️⃣Combine ingredients:Stir in the corn kernels, cooked ground beef, diced tomatoes (with their juices), and beef broth. Season the mixture with salt, black pepper, thyme, and rosemary. Mix well to combine.6️⃣Assemble the bake:Transfer the beef and vegetable mixture to the prepared baking dish. Spread it out evenly. Cover the dish tightly with aluminum foil.7️⃣Bake:Bake in the preheated oven for 30 minutes, or until the vegetables are tender.8️⃣Add cheese topping:Remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.9️⃣Rest and serve:Allow the bake to rest for 5 minutes before serving. This helps the flavors meld together and makes serving easier. Enjoy warm with crusty bread or a side salad!
- 6️⃣Assemble the bake:Transfer the beef and vegetable mixture to the prepared baking dish. Spread it out evenly. Cover the dish tightly with aluminum foil.
- 7️⃣Bake:Bake in the preheated oven for 30 minutes, or until the vegetables are tender.8️⃣Add cheese topping:Remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.9️⃣Rest and serve:Allow the bake to rest for 5 minutes before serving. This helps the flavors meld together and makes serving easier. Enjoy warm with crusty bread or a side salad!
- 8️⃣Add cheese topping:Remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.9️⃣Rest and serve:Allow the bake to rest for 5 minutes before serving. This helps the flavors meld together and makes serving easier. Enjoy warm with crusty bread or a side salad!
- 9️⃣Rest and serve:Allow the bake to rest for 5 minutes before serving. This helps the flavors meld together and makes serving easier. Enjoy warm with crusty bread or a side salad!
Notes
Variations:Swap cheddar cheese for Monterey Jack or Gruyère for a different flavor profile. Add green beans or squash for additional fall vegetables.Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.Make Ahead:Assemble the bake, cover, and refrigerate for up to 24 hours before baking. Add an extra 5-10 minutes to the baking time if chilled.
Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.Make Ahead:Assemble the bake, cover, and refrigerate for up to 24 hours before baking. Add an extra 5-10 minutes to the baking time if chilled.
Make Ahead:Assemble the bake, cover, and refrigerate for up to 24 hours before baking. Add an extra 5-10 minutes to the baking time if chilled.
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