Amish Hamburger Bake with Fall Veggies – A Perfect Comfort Food

Craving Comfort Food? Meet the Amish Hamburger Bake

Are you searching for that soul-warming, stick-to-your-ribs meal that perfectly captures the essence of autumn? In a world buzzing with quick fixes and fleeting food trends, the desire for hearty, home-cooked meals never truly fades, especially when the leaves begin to turn. The Amish Hamburger Bake with Fall Veggies is more than just a recipe; it’s an embrace of tradition, a celebration of seasonal abundance, and a guaranteed crowd-pleaser. This dish, often found gracing the tables of Amish families known for their wholesome, from-scratch cooking, combines tender ground beef with a medley of crisp fall vegetables in a creamy, savory sauce, all topped with a delightful golden crust. It’s the kind of meal that banishes the chill and brings everyone to the table with smiles. Ready to discover your new favorite comfort food? Let’s dive in and create a dish that’s both incredibly easy and wonderfully satisfying.

Gather Your Autumn Bounty: Ingredients for the Bake

The magic of this Amish Hamburger Bake lies in its simple yet flavorful ingredient list, reminiscent of a bountiful harvest picked at its peak. We’re focusing on ingredients that offer both substance and vibrant color, creating a dish that’s as beautiful as it is delicious.

The Hearty Foundation

• 1.5 lbs Ground Beef (85/15 lean is ideal): This offers a good balance of flavor and juiciness. For a leaner option, use 90/10, but you might want to add a touch more oil when browning. This forms the savory, meaty base of our bake.

Vibrant Fall Veggies

• 1 large Onion, chopped: Adds a sweet, aromatic foundation. Yellow or white onions work best. Provides a foundational aromatic sweetness.
• 2 cups cubed Butternut Squash (about ½ inch cubes): Offers a slightly sweet, nutty flavor and a tender, creamy texture when baked. Adds a glorious golden hue and subtle sweetness.
• 1.5 cups chopped Carrots (about ½ inch pieces): Brings a touch of earthy sweetness and a vibrant orange color. For sweetness and a pop of color.
• 1 cup frozen Corn (thawed): Provides little bursts of sweetness and texture. Peas can be substituted for a different, yet equally delicious, experience. Little jewels of sweetness.
• 1 cup chopped Celery (about ½ inch pieces): Adds a subtle, savory depth and a slight crunch. Contributes a fresh, savory note.

Creamy Binder

• 1 can (10.5 oz) Condensed Cream of Mushroom Soup: Binds all the ingredients together with a rich, savory creaminess. The essential creamy element.
• ½ cup Milk or Broth: Thins the soup slightly to create a luscious sauce. Use beef broth for extra savory depth. To achieve the perfect sauce consistency.

Aromatic Seasonings

• 1 tsp Dried Thyme: An earthy herb that complements fall vegetables beautifully. Earthy and aromatic.
• ½ tsp Dried Rosemary, crushed: Adds a fragrant, piney note. Be sure to crush it between your fingers for maximum flavor. Fragrant and woodsy.
• Salt and Black Pepper to taste: Essential for bringing out all the flavors. The classic flavor enhancers.

Crispy Topping

• 1 cup Crushed Potato Chips (plain or lightly salted): Creates a uniquely crunchy and savory topping. Use ridged chips for extra texture. For that irresistible crunch.
• Optional: ¼ cup Shredded Cheddar Cheese: For added gooeyness and flavor. Because cheese makes everything better!

A Bake That Fits Your Schedule

This Amish Hamburger Bake comes together fairly quickly, making it a great weeknight option. The preparation is straightforward, and the baking time is standard for casseroles of this nature. Compared to many complex dinner recipes, this bake offers a comforting balance of effort and reward, delivering pure deliciousness without demanding hours in the kitchen.

Crafting Your Amish Hamburger Bake: Step-by-Step

Let’s turn these simple ingredients into a comforting masterpiece. Follow these easy steps for a bake that will have your family asking for seconds.

Step 1: Prepare Your Autumn Harvest

Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Prepare all your vegetables: chop the onion, cube the butternut squash, chop the carrots and celery. If you’re using fresh corn, cut it off the cob. Having everything prepped and ready makes the cooking process smooth and efficient.

Step 2: Brown the Ground Beef

In a large skillet or pot over medium-high heat, brown the ground beef. Break it up with a spoon as it cooks. Once it’s no longer pink, drain off any excess grease. Add the chopped onion to the skillet with the beef and cook for another 3-5 minutes until the onion is softened and translucent. This step infuses the beef with the initial aromatic flavor of the onion.

Step 3: Combine and Conquer

In a large mixing bowl, combine the browned ground beef and onion mixture with the cubed butternut squash, chopped carrots, corn, and celery. In a separate small bowl, whisk together the condensed cream of mushroom soup and milk (or broth) until smooth. Pour this creamy mixture over the beef and vegetable mixture. Add the dried thyme, crushed rosemary, salt, and pepper. Gently stir everything together until all the ingredients are evenly coated with the creamy sauce. Ensure the vegetables are well distributed throughout the beef mixture.

Step 4: Bake to Golden Perfection

Pour the combined mixture into your prepared baking dish, spreading it out evenly. Now for the crowning glory: sprinkle the crushed potato chips evenly over the top of the mixture. If you’re using cheese, sprinkle that over the chips. Cover the dish loosely with aluminum foil. Bake for 30 minutes. Remove the foil and bake for another 10-15 minutes, or until the bake is bubbly around the edges and the potato chip topping is golden brown and crispy. The vegetables should be tender when pierced with a fork.

A Wholesome Nutritional Snapshot

This comforting bake offers a good balance of protein, carbohydrates, and vegetables. While exact nutritional values can vary based on specific brands and portion sizes, a typical serving (approx. 1/8th of the dish) contains:

• Calories: 400-550 kcal (depending on fat content of beef and topping)
• Protein: 25-35g
• Fat: 18-30g (includes saturated fat)
• Carbohydrates: 20-30g (primarily from vegetables and potato chips)
• Fiber: 4-6g

This dish provides a satisfying amount of protein from the ground beef, essential vitamins and fiber from the variety of fall vegetables, and comforting carbohydrates. The potato chip topping adds some fat and carbohydrates, contributing to its indulgent flavor and texture.

Healthier Twists on a Classic

Looking to lighten up this comforting classic without sacrificing flavor? Here are a few swaps:

• Leaner Protein: Opt for extra-lean ground turkey or chicken, or even a plant-based crumble.
• Lighter Binder: Use a lighter cream soup (like cream of celery or chicken) or a homemade béchamel sauce made with skim milk. You can also use a lighter cream soup and vegetable broth mixture.
• Whole Grains: Swap potato chips for a topping of whole-wheat breadcrumbs mixed with a little olive oil and herbs, or even crushed whole-grain crackers.
• More Veggies: Bulk up the bake with more non-starchy vegetables like broccoli florets, bell peppers, or mushrooms.
• Reduced Sodium: Choose low-sodium versions of condensed soup and broth, and be mindful of the salt added.

Serving Your Comfort Creation

This Amish Hamburger Bake is a meal in itself, but it pairs wonderfully with a few simple sides:

• A simple green salad with a light vinaigrette to add freshness.
• Steamed green beans or broccoli for an extra vegetable boost.
• A side of crusty bread for soaking up any extra sauce.
• Mashed potatoes (if you want to go all out on comfort!).

Avoid These Common Pitfalls

• Not Draining Grease: Failing to drain excess fat from the ground beef can make the bake greasy and heavy.
• Overcrowding the Pan: Using a baking dish that’s too small can lead to uneven cooking and a watery consistency.
• Not Pre-cooking Vegetables: While some vegetables will soften during baking, it’s best to use them in sizes that will cook through in the allotted time. Very large chunks of squash may remain too firm.
• Skipping the Drain/Pat Dry: If your vegetables are excessively wet before combining, the bake might become watery.

Storing Your Leftovers

This Amish Hamburger Bake keeps beautifully in the refrigerator. Once cooled completely, transfer any leftovers to an airtight container. It will stay fresh for up to 3-4 days. Reheat gently in the oven (covered with foil at 350°F/175°C until warm) or in the microwave. The potato chip topping might lose some of its crispness upon reheating, but the flavor will remain fantastic.

Embrace the Cozy: Your Amish Hamburger Bake Awaits

The Amish Hamburger Bake with Fall Veggies is a testament to the power of simple, honest ingredients coming together to create something truly special. It’s a dish that speaks of warmth, home, and the comforting embrace of the autumn season. Whether you’re serving it on a chilly evening or as a hearty lunch, this bake is sure to become a favorite in your recipe collection. So, gather your ingredients, embrace the cozy, and get ready to enjoy a delicious slice of comfort. Don’t forget to share your creations and let us know how much you loved it!

Frequently Asked Questions

Amish Hamburger with Fall Veggies Bake

• Author: Chef Sara

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Description

This heartyAmish-inspired casserolecombines savory ground beef, fall vegetables, and melted cheddar cheese for a comforting, wholesome dish. Perfect for cozy evenings, this bake brings together rustic flavors with a rich, cheesy finish.

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Ingredients

Scale 1x2x3x

• 1lb ground beef1medium onion, chopped2cloves garlic, minced3 cupsdiced potatoes2 cupsdiced carrots1 cupdiced celery1 cupcorn kernels (fresh or frozen)1can (14.5 oz) diced tomatoes, undrained1 cupbeef broth1 cupshredded cheddar cheese1 tspsalt½ tspblack pepper1 tspdried thyme1 tspdried rosemary1 tbspolive oil
• 1medium onion, chopped2cloves garlic, minced3 cupsdiced potatoes2 cupsdiced carrots1 cupdiced celery1 cupcorn kernels (fresh or frozen)1can (14.5 oz) diced tomatoes, undrained1 cupbeef broth1 cupshredded cheddar cheese1 tspsalt½ tspblack pepper1 tspdried thyme1 tspdried rosemary1 tbspolive oil
• 2cloves garlic, minced3 cupsdiced potatoes2 cupsdiced carrots1 cupdiced celery1 cupcorn kernels (fresh or frozen)1can (14.5 oz) diced tomatoes, undrained1 cupbeef broth1 cupshredded cheddar cheese1 tspsalt½ tspblack pepper1 tspdried thyme1 tspdried rosemary1 tbspolive oil
• 3 cupsdiced potatoes2 cupsdiced carrots1 cupdiced celery1 cupcorn kernels (fresh or frozen)1can (14.5 oz) diced tomatoes, undrained1 cupbeef broth1 cupshredded cheddar cheese1 tspsalt½ tspblack pepper1 tspdried thyme1 tspdried rosemary1 tbspolive oil
• 2 cupsdiced carrots1 cupdiced celery1 cupcorn kernels (fresh or frozen)1can (14.5 oz) diced tomatoes, undrained1 cupbeef broth1 cupshredded cheddar cheese1 tspsalt½ tspblack pepper1 tspdried thyme1 tspdried rosemary1 tbspolive oil
• 1 cupdiced celery1 cupcorn kernels (fresh or frozen)1can (14.5 oz) diced tomatoes, undrained1 cupbeef broth1 cupshredded cheddar cheese1 tspsalt½ tspblack pepper1 tspdried thyme1 tspdried rosemary1 tbspolive oil
• 1 cupcorn kernels (fresh or frozen)1can (14.5 oz) diced tomatoes, undrained1 cupbeef broth1 cupshredded cheddar cheese1 tspsalt½ tspblack pepper1 tspdried thyme1 tspdried rosemary1 tbspolive oil
• 1can (14.5 oz) diced tomatoes, undrained1 cupbeef broth1 cupshredded cheddar cheese1 tspsalt½ tspblack pepper1 tspdried thyme1 tspdried rosemary1 tbspolive oil
• 1 cupbeef broth1 cupshredded cheddar cheese1 tspsalt½ tspblack pepper1 tspdried thyme1 tspdried rosemary1 tbspolive oil
• 1 cupshredded cheddar cheese1 tspsalt½ tspblack pepper1 tspdried thyme1 tspdried rosemary1 tbspolive oil
• 1 tspsalt½ tspblack pepper1 tspdried thyme1 tspdried rosemary1 tbspolive oil
• ½ tspblack pepper1 tspdried thyme1 tspdried rosemary1 tbspolive oil
• 1 tspdried thyme1 tspdried rosemary1 tbspolive oil
• 1 tspdried rosemary1 tbspolive oil
• 1 tbspolive oil

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Instructions

1. 1️⃣Preheat the oven:Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.2️⃣Cook the beef:In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it into crumbles with a spoon. Use a slotted spoon to remove the beef and set it aside.3️⃣Sauté the aromatics:In the same skillet, add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onion is translucent and fragrant.4️⃣Cook the vegetables:Add the diced potatoes, carrots, and celery to the skillet. Cook for about 5 minutes, stirring occasionally to lightly brown the vegetables.5️⃣Combine ingredients:Stir in the corn kernels, cooked ground beef, diced tomatoes (with their juices), and beef broth. Season the mixture with salt, black pepper, thyme, and rosemary. Mix well to combine.6️⃣Assemble the bake:Transfer the beef and vegetable mixture to the prepared baking dish. Spread it out evenly. Cover the dish tightly with aluminum foil.7️⃣Bake:Bake in the preheated oven for 30 minutes, or until the vegetables are tender.8️⃣Add cheese topping:Remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.9️⃣Rest and serve:Allow the bake to rest for 5 minutes before serving. This helps the flavors meld together and makes serving easier. Enjoy warm with crusty bread or a side salad!
2. 2️⃣Cook the beef:In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it into crumbles with a spoon. Use a slotted spoon to remove the beef and set it aside.3️⃣Sauté the aromatics:In the same skillet, add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onion is translucent and fragrant.4️⃣Cook the vegetables:Add the diced potatoes, carrots, and celery to the skillet. Cook for about 5 minutes, stirring occasionally to lightly brown the vegetables.5️⃣Combine ingredients:Stir in the corn kernels, cooked ground beef, diced tomatoes (with their juices), and beef broth. Season the mixture with salt, black pepper, thyme, and rosemary. Mix well to combine.6️⃣Assemble the bake:Transfer the beef and vegetable mixture to the prepared baking dish. Spread it out evenly. Cover the dish tightly with aluminum foil.7️⃣Bake:Bake in the preheated oven for 30 minutes, or until the vegetables are tender.8️⃣Add cheese topping:Remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.9️⃣Rest and serve:Allow the bake to rest for 5 minutes before serving. This helps the flavors meld together and makes serving easier. Enjoy warm with crusty bread or a side salad!
3. 3️⃣Sauté the aromatics:In the same skillet, add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onion is translucent and fragrant.
4. 4️⃣Cook the vegetables:Add the diced potatoes, carrots, and celery to the skillet. Cook for about 5 minutes, stirring occasionally to lightly brown the vegetables.5️⃣Combine ingredients:Stir in the corn kernels, cooked ground beef, diced tomatoes (with their juices), and beef broth. Season the mixture with salt, black pepper, thyme, and rosemary. Mix well to combine.6️⃣Assemble the bake:Transfer the beef and vegetable mixture to the prepared baking dish. Spread it out evenly. Cover the dish tightly with aluminum foil.7️⃣Bake:Bake in the preheated oven for 30 minutes, or until the vegetables are tender.8️⃣Add cheese topping:Remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.9️⃣Rest and serve:Allow the bake to rest for 5 minutes before serving. This helps the flavors meld together and makes serving easier. Enjoy warm with crusty bread or a side salad!
5. 5️⃣Combine ingredients:Stir in the corn kernels, cooked ground beef, diced tomatoes (with their juices), and beef broth. Season the mixture with salt, black pepper, thyme, and rosemary. Mix well to combine.6️⃣Assemble the bake:Transfer the beef and vegetable mixture to the prepared baking dish. Spread it out evenly. Cover the dish tightly with aluminum foil.7️⃣Bake:Bake in the preheated oven for 30 minutes, or until the vegetables are tender.8️⃣Add cheese topping:Remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.9️⃣Rest and serve:Allow the bake to rest for 5 minutes before serving. This helps the flavors meld together and makes serving easier. Enjoy warm with crusty bread or a side salad!
6. 6️⃣Assemble the bake:Transfer the beef and vegetable mixture to the prepared baking dish. Spread it out evenly. Cover the dish tightly with aluminum foil.
7. 7️⃣Bake:Bake in the preheated oven for 30 minutes, or until the vegetables are tender.8️⃣Add cheese topping:Remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.9️⃣Rest and serve:Allow the bake to rest for 5 minutes before serving. This helps the flavors meld together and makes serving easier. Enjoy warm with crusty bread or a side salad!
8. 8️⃣Add cheese topping:Remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.9️⃣Rest and serve:Allow the bake to rest for 5 minutes before serving. This helps the flavors meld together and makes serving easier. Enjoy warm with crusty bread or a side salad!
9. 9️⃣Rest and serve:Allow the bake to rest for 5 minutes before serving. This helps the flavors meld together and makes serving easier. Enjoy warm with crusty bread or a side salad!

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Notes

Variations:Swap cheddar cheese for Monterey Jack or Gruyère for a different flavor profile. Add green beans or squash for additional fall vegetables.Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.Make Ahead:Assemble the bake, cover, and refrigerate for up to 24 hours before baking. Add an extra 5-10 minutes to the baking time if chilled.
Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.Make Ahead:Assemble the bake, cover, and refrigerate for up to 24 hours before baking. Add an extra 5-10 minutes to the baking time if chilled.
Make Ahead:Assemble the bake, cover, and refrigerate for up to 24 hours before baking. Add an extra 5-10 minutes to the baking time if chilled.