Description
This Amish Hamburger with Fall Veggies Bake is a hearty and comforting one-pan dish that combines tender ground beef with seasonal fall vegetables. Topped with melted cheddar cheese, this delicious bake is perfect for cozy nights or family dinners. Easy to make, flavorful, and satisfying, it’s a great way to enjoy autumn’s best vegetables.
Ingredients
1 lb ground beef
2 medium potatoes, diced
2 carrots, peeled and sliced
1 small onion, chopped
1 zucchini, diced
1 cup corn kernels (fresh or frozen)
1 cup green beans, chopped
1 cup shredded cheddar cheese
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
Salt and pepper to taste
1/2 cup beef broth
1/2 cup milk
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil over medium heat in a large skillet. Add ground beef and cook until browned, breaking it into crumbles. Drain excess fat.
- Add chopped onion, carrots, and potatoes to the skillet. Stir and cook for about 5 minutes until vegetables begin to soften.
- Add zucchini, corn, and green beans. Season with garlic powder, onion powder, thyme, salt, and pepper. Stir well.
- Pour in beef broth and milk. Mix and let the mixture simmer for 5 minutes.
- Transfer to a greased 9×13-inch baking dish. Top with shredded cheddar cheese.
- Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for another 10-15 minutes until vegetables are tender and cheese is melted.
- Let cool for a few minutes before serving.
Notes
Feel free to swap vegetables based on availability or preference. Sweet potatoes, Brussels sprouts, or parsnips work well.
For a spicy variation, add a bit of cayenne pepper or diced jalapeños.
The dish can be prepped ahead of time and baked later, or even frozen for future use.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish, Casserole
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 375 kca
