Description
Cozy, hearty, and bursting with seasonal flavors, Amish Hamburger with Fall Veggies Bake is the perfect dish to embrace the cooler months. Tender ground beef, wholesome fall vegetables, and a creamy sauce come together in this easy-to-make casserole. It’s a one-dish wonder that’s as comforting as it is delicious—ideal for weeknight dinners or family gatherings.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 medium potatoes, peeled and diced
- 2 large carrots, sliced
- 1 cup butternut squash, cubed
- 1 cup green beans, trimmed
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup milk
- 1 teaspoon paprika
- ½ teaspoon thyme
- ½ teaspoon dried parsley
- 1 cup shredded cheddar cheese (optional, for topping)
Instructions
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a large baking dish to prevent sticking. - Prepare the Hamburger Mixture:
Heat a skillet over medium heat. Add the ground beef, onion, and garlic. Cook until the beef is browned and the onions are softened. Season with salt and black pepper, then set aside. - Layer the Vegetables:
Spread the diced potatoes, sliced carrots, cubed butternut squash, and green beans evenly in the prepared baking dish. Sprinkle with paprika, thyme, and parsley. - Make the Sauce:
In a small bowl, mix the cream of mushroom soup and milk until smooth. Pour this sauce evenly over the vegetables. - Add the Hamburger Mixture:
Spoon the cooked hamburger mixture on top of the vegetables, spreading it evenly. - Optional Cheese Topping:
Sprinkle shredded cheddar cheese on top for extra flavor and creaminess (optional). - Bake:
Cover the baking dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for another 15-20 minutes, or until the vegetables are tender and the top is golden brown. - Rest and Serve:
Let the bake rest for 5 minutes before serving. This allows the flavors to meld and makes it easier to serve.
Notes
- Customize the Veggies: Use whatever vegetables you have on hand—zucchini, sweet potatoes, or mushrooms can work beautifully.
- Make It Ahead: Assemble the dish ahead of time, refrigerate for up to 24 hours, and bake when ready.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat in the oven or microwave until warm.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Amish-inspired