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–+ servings
Benjamin

Best Amish Hamburger with Fall Veggies Recipe

Hearty, comforting, and packed with autumn flavors, Amish Hamburger with Fall Veggies Bake is the ultimate family meal. Juicy ground beef, roasted sweet potatoes, and creamy cheddar sauce come together in a single baking dish for a deliciously satisfying dinner. Perfect for chilly evenings, this dish celebrates the best of the season’s harvest.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Hamburger Base:
  • 1 ½ pounds ground beef
  • 1 small onion diced
  • 2 garlic cloves minced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
For the Fall Veggies Layer:
  • 2 medium sweet potatoes peeled and cubed
  • 1 medium butternut squash peeled and cubed
  • 2 carrots sliced
  • 1 parsnip sliced
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and black pepper to taste
For the Creamy Sauce:
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • ½ teaspoon nutmeg optional
  • 1 cup shredded cheddar cheese

Method
 

Preheat Your Oven:
  1. Preheat the oven to 375°F (190°C).
  2. Grease a 9x13-inch baking dish lightly with oil or non-stick spray.
Prepare the Hamburger Mixture:
  1. In a skillet over medium heat, cook the ground beef until browned.
  2. Add diced onion and minced garlic, cooking until softened and fragrant.
  3. Stir in garlic powder, onion powder, smoked paprika, salt, and pepper.
  4. Drain any excess fat and transfer the mixture to the prepared baking dish, spreading it evenly.
Roast the Fall Vegetables:
  1. Combine sweet potatoes, butternut squash, carrots, and parsnips in a large bowl.
  2. Drizzle with olive oil and season with thyme, rosemary, salt, and pepper. Toss to coat.
  3. Spread the vegetables on a baking sheet and roast for 15 minutes until slightly tender.
Make the Creamy Sauce:
  1. In a saucepan, melt the butter over medium heat.
  2. Whisk in the flour and cook for 1 minute to remove the raw flour taste.
  3. Gradually add milk, whisking continuously until the sauce thickens.
  4. Stir in nutmeg (if using) and half the shredded cheddar cheese. Season with salt and pepper.
Assemble the Bake:
  1. Layer the roasted vegetables over the hamburger mixture in the baking dish.
  2. Pour the creamy sauce over the top, ensuring even coverage.
  3. Sprinkle the remaining cheddar cheese over the sauce.
Bake the Dish:
  1. Cover the dish with foil and bake for 20 minutes.
  2. Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
Serve:
  1. Let the dish rest for 5 minutes before serving.
  2. Garnish with fresh parsley if desired.

Notes

  • Make Ahead: Assemble the dish up to 24 hours in advance, cover, and refrigerate. Bake just before serving.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezing: This dish freezes well! Assemble and freeze before baking, or freeze cooked leftovers for up to 2 months.

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