There’s something wonderfully nostalgic about a warm, bubbling casserole coming out of the oven, filling your kitchen with comforting aromas. The Amish Hamburger with Fall Veggies Bake is exactly that kind of dish—a hearty, home-cooked meal that brings people to the table and keeps them coming back for seconds. This recipe blends ground beef, root vegetables, and a flavorful herb-tomato broth, all topped with melty cheddar cheese to deliver the ultimate in autumn comfort food.
Rooted in the traditions of Amish cooking, this bake is simple, wholesome, and rich in flavor. Amish cuisine emphasizes using fresh, seasonal ingredients and minimal processed foods—values that shine in this dish. From the rustic diced potatoes and carrots to the fresh or frozen corn and the fragrant mix of rosemary and thyme, this casserole captures the cozy essence of a farmhouse meal made with love.
What makes this bake especially appealing is its balance of ease and satisfaction. It’s quick to prep, only needs one skillet and a baking dish, and it can be made ahead of time or frozen for later. It’s the kind of recipe that turns humble ingredients into something truly comforting—a practical yet indulgent dinner that feeds a crowd and warms you up from the inside out.
Whether you’re cooking for a weeknight family meal or prepping for a weekend gathering, this Amish Hamburger and Fall Veggies Bake will quickly become a seasonal staple in your kitchen. It’s cozy, customizable, and perfect for when the weather calls for something hearty and nourishing.
Why You’ll Love This Recipe
- One-Pan Wonder – Cook everything in one skillet before transferring to the oven
- Perfect for Fall – Loaded with seasonal vegetables like carrots, potatoes, and celery
- Wholesome Comfort Food – No canned soup or processed shortcuts needed
- Cheesy and Savory – Finished with a gooey cheddar topping
- Make-Ahead Friendly – Great for prepping in advance and reheating
- Budget-Friendly – Uses affordable pantry staples and accessible ingredients
- Kid-Approved – A great way to sneak in veggies while keeping flavors familiar
- Freezer Friendly – Ideal for batch cooking and storing for later meals
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
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
2. Brown the Ground Beef
Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, about 5–7 minutes, breaking it apart with a spoon as it cooks. Use a slotted spoon to remove the beef from the skillet and set it aside. Drain excess grease if necessary, leaving a small amount in the pan for sautéing vegetables.
3. Sauté the Aromatics
To the same skillet, add the chopped onion and minced garlic. Cook for about 3–4 minutes, or until the onion becomes translucent and aromatic. This step builds the flavor base for the entire dish.
4. Add Fall Vegetables
Stir in the diced potatoes, carrots, and celery. Cook for 5 minutes, allowing the vegetables to soften slightly and absorb the remaining flavor from the skillet. Stir occasionally to prevent sticking.
5. Combine with Beef and Seasonings
Return the cooked beef to the skillet, along with the corn, diced tomatoes (including juice), and beef broth. Stir well to combine. Add salt, black pepper, thyme, and rosemary. Simmer for 5 minutes to allow the flavors to blend.
6. Transfer to Baking Dish
Pour the mixture evenly into the prepared 9×13-inch baking dish. Use a spatula to spread it into an even layer.
7. Bake Covered
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. This allows the vegetables to become tender and fully cooked without drying out.
8. Add Cheddar Cheese
Remove the foil and sprinkle shredded cheddar cheese evenly across the top of the casserole. Return the dish to the oven, uncovered, and bake for an additional 10–15 minutes until the cheese is melted, bubbly, and lightly golden.
9. Rest and Serve
Let the bake rest for about 5–10 minutes after removing it from the oven. This helps the juices settle and makes it easier to slice and serve. Garnish with a sprinkle of fresh parsley, if desired.
Tips for Success
- Cut Veggies Evenly – This ensures all vegetables cook at the same rate.
- Use Fresh or Frozen Corn – Either works well, but thaw frozen corn beforehand.
- Ground Turkey or Chicken Works Too – For a lighter version.
- Add a Touch of Creaminess – Stir in a splash of cream or sour cream before baking.
- Sharp Cheddar for Bold Flavor – Mild cheese works, but sharp cheddar adds more punch.
- Resting is Key – A few minutes out of the oven helps it firm up for serving.
Variations
- Tex-Mex Twist – Add black beans, cumin, and chili powder. Top with pepper jack cheese.
- Italian Style – Use Italian sausage and add basil and oregano. Swap cheddar for mozzarella.
- Vegetarian – Replace beef with lentils or plant-based ground meat.
- Creamy Version – Stir in 1/2 cup sour cream or cream of mushroom before baking.
- Tater Tot Topping – Replace cheddar topping with a layer of tater tots for a fun crunch.
Make Ahead & Storage
- Make Ahead – Assemble the entire dish, cover, and refrigerate up to 24 hours before baking.
- Store Leftovers – Store in an airtight container in the fridge for up to 4 days.
- Reheat – Microwave individual portions or reheat the whole dish at 350°F until warmed through.
- Freeze Before Baking – Assemble and freeze for up to 2 months. Thaw overnight before baking as directed.
- Freeze After Baking – Cool completely, then wrap tightly. Reheat from frozen with an added 15–20 minutes bake time.
Frequently Asked Questions
-
Can I use ground turkey instead of beef?
Yes, turkey or even chicken makes a great lean alternative. Just adjust seasoning to taste. -
What’s the best type of potato for this bake?
Yukon Golds or red potatoes hold their shape well and don’t get mushy. -
Do I need to peel the carrots and potatoes?
It’s optional. For a rustic feel and extra fiber, leave the skins on—just scrub well. -
Can I add pasta or rice?
You can! Cooked pasta or rice can be stirred in before baking for a carb-loaded twist. -
Can I double the recipe?
Absolutely—just use a larger baking dish or divide into two pans and extend the bake time slightly.
Final Thoughts
If you’re looking for a hearty, rustic casserole that checks every box for flavor, ease, and comfort, this Amish Hamburger with Fall Veggies Bake is a must-try. It combines savory beef, earthy vegetables, warm herbs, and gooey cheese into a dish that’s as satisfying as it is simple to make.
Whether you’re feeding a family of six, preparing a week’s worth of lunches, or just want to cozy up with a bowl of homemade goodness, this bake delivers every time. The flavors develop beautifully in the oven, the texture is perfectly tender, and the cheesy topping brings everything together in the most delicious way.
So the next time a crisp fall day calls for something warm and filling, skip the takeout and head to the kitchen instead. This bake will warm your heart—and fill your plate—with everything you love about homemade comfort food.
Amish Hamburger with Fall Veggies Bake
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
Instructions
Preheat the Oven
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
Brown the Ground Beef
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, about 5–7 minutes, breaking it apart with a spoon as it cooks. Use a slotted spoon to remove the beef from the skillet and set it aside. Drain excess grease if necessary, leaving a small amount in the pan for sautéing vegetables.
Sauté the Aromatics
- To the same skillet, add the chopped onion and minced garlic. Cook for about 3–4 minutes, or until the onion becomes translucent and aromatic. This step builds the flavor base for the entire dish.
Add Fall Vegetables
- Stir in the diced potatoes, carrots, and celery. Cook for 5 minutes, allowing the vegetables to soften slightly and absorb the remaining flavor from the skillet. Stir occasionally to prevent sticking.
Combine with Beef and Seasonings
- Return the cooked beef to the skillet, along with the corn, diced tomatoes (including juice), and beef broth. Stir well to combine. Add salt, black pepper, thyme, and rosemary. Simmer for 5 minutes to allow the flavors to blend.
Transfer to Baking Dish
- Pour the mixture evenly into the prepared 9×13-inch baking dish. Use a spatula to spread it into an even layer.
Bake Covered
- Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. This allows the vegetables to become tender and fully cooked without drying out.
Add Cheddar Cheese
- Remove the foil and sprinkle shredded cheddar cheese evenly across the top of the casserole. Return the dish to the oven, uncovered, and bake for an additional 10–15 minutes until the cheese is melted, bubbly, and lightly golden.
Rest and Serve
- Let the bake rest for about 5–10 minutes after removing it from the oven. This helps the juices settle and makes it easier to slice and serve. Garnish with a sprinkle of fresh parsley, if desired.
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