Amish Hamburger with Fall Veggies Bake

Why You’ll Love This Recipe

I like this bake because it’s grounded in Amish tradition—honest, nourishing food with no shortcuts. The beef and vegetables simmer together with herbs and broth for a rich, earthy flavor. The mix of potatoes, carrots, celery, and corn adds both nutrition and texture, while the melty cheddar cheese on top finishes the dish with just the right amount of indulgence. It’s budget-friendly, customizable, and makes great leftovers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb ground beef (lean)

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 3 cups diced potatoes (Yukon Gold or russet)

• 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 (for sautéing)

Directions

1. I start by preheating the oven to 375°F (190°C) and greasing a 9×13-inch baking dish.

2. In a large skillet over medium heat, I heat the olive oil and cook the ground beef until browned, breaking it apart as it cooks. Once done, I remove the beef with a slotted spoon and set it aside.

3. In the same skillet, I sauté the chopped onion and minced garlic for about 3–4 minutes until softened and fragrant.

4. I stir in the diced potatoes, carrots, and celery, letting them cook for about 5 minutes to begin softening while keeping their shape.

5. I return the beef to the skillet and mix in the corn, diced tomatoes (with juice), and beef broth. Then I season it all with salt, pepper, thyme, and rosemary. I stir everything together until well combined.

6. I transfer the mixture to the prepared baking dish and spread it out evenly.

7. I cover the dish with foil and bake it for 30 minutes. This helps the veggies cook through and all the flavors to meld together.

8. After 30 minutes, I remove the foil, sprinkle the cheddar cheese over the top, and bake uncovered for another 10–15 minutes until the cheese is melted and golden.

9. Once out of the oven, I let it rest for a few minutes before serving. This helps everything settle and makes it easier to slice and serve.

Servings and timing

This recipe serves 6 to 8 people and takes about 55–60 minutes total—15 minutes to prep, 30 minutes to bake covered, and another 10–15 minutes to finish uncovered with cheese. It’s ideal for a weeknight dinner or weekend meal prep.

Variations

Sometimes I swap the ground beef for ground turkey or sausage for a different twist. I’ve also added chopped green beans or parsnips when I want more veggies. If I’m in the mood for a creamier version, I stir in a little sour cream or cream of mushroom soup before baking.

Storage/Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, I use the oven at 325°F or the microwave in single servings until hot. This dish also freezes well—just cool it completely, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

Can I make this casserole ahead of time?

Yes, I often prepare everything up to the baking step, then cover and refrigerate. When I’m ready, I bake it straight from the fridge—just add a few extra minutes to the baking time.

Do I have to use beef broth?

Beef broth adds depth, but I’ve used chicken or vegetable broth when that’s what I have. It still turns out delicious.

Can I make this vegetarian?

To make it vegetarian, I skip the beef and double the veggies or add cooked lentils for protein. I also use vegetable broth instead of beef.

What’s the best cheese for this bake?

I usually stick with sharp cheddar because it melts beautifully and adds rich flavor, but mozzarella or a cheddar-jack blend works well too.

Should I peel the potatoes?

I usually do for a smoother texture, especially with russet potatoes. But if I’m using Yukon Gold, I sometimes leave the skin on for a more rustic feel.

Conclusion

The Amish Hamburger with Fall Veggies Bake is everything I want in a cozy, home-cooked meal. It’s rustic, filling, and packed with wholesome ingredients that make it perfect for fall. Whether I’m cooking for a crowd or just meal prepping for the week, this dish always delivers warmth and comfort with every bite.