Amish Hamburger with Fall Veggies Bake

As the weather turns crisp, I start craving hearty, comforting casseroles that feel like a big warm hug from the inside out. This Amish-style ground beef and veggie bake really hits the spot! It’s chock full of autumnal vegetables like potatoes, carrots, corn and tomatoes, all baked up with savory ground beef in a rich, herb infused sauce.

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Ingredients

• 1 pound lean ground beef
• 1 medium yellow onion diced
• 2 cloves garlic minced
• 3 cups diced russet potatoes 1-inch pieces
• 2 cups diced carrots
• 1 cup diced celery
• 1 cup frozen corn kernels thawed
• 14.5 oz can petite diced tomatoes with juices
• 1 cup low-sodium beef broth
• 1 cup shredded sharp cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 tablespoon olive oil

How To Make Amish Hamburger with Fall Veggies Bake

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with nonstick spray.
2. In a large skillet over medium heat, cook ground beef in olive oil until browned and crumbled, about 5 minutes. Drain excess grease if needed. Transfer to a plate.
3. Add onion and garlic to the skillet. Sauté for 3-4 minutes until softened.
4. Add potatoes, carrots, celery, corn, diced tomatoes and beef broth. Season with salt, pepper, thyme and rosemary. Simmer for 5 minutes.
5. Transfer mixture to prepared baking dish. Top evenly with cooked ground beef.
6. Cover tightly with foil and bake for 30 minutes. Remove foil, top with shredded cheese and bake 10-15 minutes more until cheese is melted.
7. Let sit for 5 minutes before serving. Enjoy!