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Amish Hamburger with Fall Veggies Bake

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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

Scale
  • 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

  1. 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!
  2. 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!
  3. 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.
  4. 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!
  5. 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!
  6. 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.
  7. 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!
  8. 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!
  9. 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.

Find it online: https://www.delicetreats.com/chicken-bacon-ranch-sliders-a-must-try-recipe-12/