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.
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
- Preheat oven to 375°F. Grease a 9×13-inch baking dish with nonstick spray.
- 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.
- Add onion and garlic to the skillet. Sauté for 3-4 minutes until softened.
- Add potatoes, carrots, celery, corn, diced tomatoes and beef broth. Season with salt, pepper, thyme and rosemary. Simmer for 5 minutes.
- Transfer mixture to prepared baking dish. Top evenly with cooked ground beef.
- 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.
- Let sit for 5 minutes before serving. Enjoy!