Hey there, Jason Griffith from Chef Maniac, and today we’re bringing you a dish that’s the epitome of cozy, comforting, and deeply satisfying: Amish Hamburger with Fall Veggies Bake. This isn’t just a casserole; it’s a wholesome, flavorful meal packed with hearty ground beef and a medley of seasonal autumn vegetables, all baked together in a rich sauce. It’s the perfect answer to those crisp fall evenings when you crave a warm, substantial dish that’s incredibly easy to put together.
Why I Love This Recipe
What’s not to love about a meal that cooks all in one pan and fills your home with incredible aromas? I’m particularly fond of this Amish Hamburger and Fall Veggies Bake because it embodies the spirit of simple, nourishing home cooking. It’s incredibly forgiving, allowing you to use whatever fall vegetables you have on hand, and it’s a fantastic way to get a balanced meal with protein, carbs, and plenty of veggies into one delicious dish. The flavors are rich and savory, reminiscent of classic comfort food, and it creates minimal cleanup, which is always a win in my book! It’s a true set-it-and-forget-it kind of dinner that delivers big on taste.
Ingredients
Here’s what you’ll need to create this comforting Fall Veggies Bake:
- 1.5 lbs ground beef (80/20 lean recommended)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups chopped potatoes (peeled or unpeeled, your preference)
- 2 cups chopped carrots
- 1 cup chopped celery
- 1 cup chopped butternut squash (or sweet potato)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (10.75 oz) condensed tomato soup (undiluted)
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- (Optional) ½ cup shredded cheddar cheese for topping
- 2 tbsp fresh parsley, chopped (for garnish)
Swaps and Notes
- Ground Meat: While ground beef is traditional, you can easily swap it for ground turkey, ground pork, or a combination of meats. Adjust cooking time if using leaner meats to prevent drying out.
- Fall Veggies: This recipe is incredibly adaptable! Feel free to use your favorite autumn vegetables. Great additions or substitutes include: parsnips, turnips, bell peppers (any color), green beans, corn, or even sliced mushrooms. Ensure vegetables are cut into similar-sized pieces for even cooking.
- Tomato Soup: Condensed tomato soup provides a creamy, savory base. You can substitute it with an equal amount of tomato puree mixed with a tablespoon of brown sugar for a less processed option, or even cream of mushroom/celery soup for a different flavor profile.
- Broth: Beef broth adds depth, but vegetable broth or even water can be used in a pinch.
- Herbs & Spices: Dried thyme is a classic pairing with beef and fall vegetables. Feel free to add other herbs like rosemary, sage, or a pinch of smoked paprika for extra flavor. Adjust salt and pepper to your taste.
- Cheese Topping: While optional, a layer of melted cheddar cheese adds a delicious gooey finish that complements the savory flavors. Monterey Jack or a Colby Jack blend would also be excellent.
List of Steps for the Recipe
Let’s get this hearty fall bake started!
- Prep Your Oven: Preheat your oven to 375°F (190°C).
- Brown Meat and Aromatics: In a large, oven-safe skillet or Dutch oven (that can go from stovetop to oven), brown the ground beef and chopped onion over medium-high heat, breaking up the meat as it cooks. Once the beef is no longer pink and the onion is softened, drain any excess grease. Stir in the minced garlic and cook for another minute until fragrant.
- Add Vegetables: Add the chopped potatoes, carrots, celery, and butternut squash (or sweet potato) to the skillet with the beef mixture. Stir to combine.
- Prepare the Sauce: In a separate medium bowl, whisk together the diced tomatoes (undrained), condensed tomato soup, beef broth, Worcestershire sauce, dried thyme, salt, and black pepper.
- Combine and Bake: Pour the sauce mixture over the beef and vegetables in the skillet. Stir gently to ensure everything is evenly coated and submerged in the liquid.
- Cover and Bake: Cover the skillet tightly with foil (if your skillet has an oven-safe lid, use that). Bake for 45-60 minutes, or until the vegetables are tender and the liquid is bubbly. Cooking time may vary depending on how finely you chopped your vegetables.
- Add Cheese (Optional): If using, remove the foil during the last 10-15 minutes of baking, sprinkle the shredded cheddar cheese over the top, and continue baking uncovered until the cheese is melted and bubbly and lightly golden.
- Rest and Serve: Remove from the oven and let the casserole rest for 5-10 minutes before serving. Garnish with fresh chopped parsley.
Tips for Success
- Evenly Sized Veggies: Cut your vegetables into roughly uniform sizes. This ensures they cook evenly and become tender at the same rate.
- Don’t Overcrowd: Use a large enough oven-safe skillet or transfer to a 9×13-inch baking dish to ensure there’s enough space for the ingredients to cook properly.
- Cover Tightly: Covering the dish for the majority of the baking time creates a steamy environment that helps soften the vegetables and keep everything moist.
- Resting Time: Allowing the bake to rest for a few minutes after coming out of the oven helps the sauce thicken slightly and the flavors to settle, making it easier to serve.
- Adjust Seasoning: Always taste the sauce before baking and adjust salt and pepper as needed.
Serving Suggestions and Pairings
This Amish Hamburger with Fall Veggies Bake is a complete, hearty meal on its own, perfect for a cozy family dinner. However, you can round it out with a few simple additions:
- A side of warm, crusty dinner rolls or cornbread for soaking up the delicious sauce.
- A light, crisp green salad with a simple vinaigrette offers a nice fresh contrast.
- For other comforting one-pan meals, you might enjoy my Mexican Chicken and Rice Casserole or a quick skillet like my Tomato Skillet with Okra and Sausage.
Storage and Leftover Tips
This casserole makes fantastic leftovers, often tasting even better the next day as the flavors continue to meld!
- Refrigeration: Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat individual portions in the microwave until warmed through, or cover with foil and warm in a preheated oven at 300°F (150°C) until bubbly.
- Freezing: This bake freezes well. Once completely cooled, you can freeze individual portions or the entire casserole (if you haven’t baked it yet). Wrap tightly in plastic wrap and then foil, or transfer to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Recipes You Will Love
If you loved the hearty, comforting nature of this bake, you’ll definitely want to explore some of these other Chef Maniac favorites:
- For another easy and flavorful one-pan dinner, try my Mexican Chicken and Rice Casserole.
- If you’re looking for more cozy, crowd-pleasing dinners, my Chicken Enchiladas are always a go-to.
- For simple, slow-cooked comfort, my Easy Turkey Wings are wonderfully satisfying.
- And if you’re into quick skillet meals with big flavor, my Tomato Skillet with Okra and Sausage is a fantastic choice.
Final Thoughts
This Amish Hamburger with Fall Veggies Bake is a true winner when it comes to easy, delicious, and comforting weeknight meals. It’s packed with wholesome ingredients, rich flavors, and the kind of warmth that just makes you feel good from the inside out. Give it a try, and I guarantee it will become a staple in your fall cooking repertoire!
What are your favorite fall vegetables to cook with? Share your ideas in the comments below! And don’t forget to follow Chef Maniac for more delicious recipes and cooking inspiration. Happy cooking!
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