Amish Hamburger with Fall Veggies Bake
Introduction
The Amish Hamburger with Fall Veggies Bake is a cozy, hearty dish perfect for the cooler months. It combines seasoned ground beef with a medley of fall vegetables like butternut squash, carrots, and sweet potatoes, all baked together in a flavorful sauce. This dish is simple to prepare, packed with nutrients, and delivers a comforting, homemade flavor that the whole family will love.
Ingredients
- 1 lb (450 g) ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup butternut squash, peeled and diced
- 1 cup carrots, sliced
- 1 cup sweet potatoes, peeled and diced
- 1 cup green beans, trimmed and chopped
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup milk
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp paprika
- 1 tsp dried thyme
- 1 cup shredded cheddar cheese
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Cook the beef: In a large skillet, heat olive oil over medium heat. Add ground beef, breaking it apart with a spatula. Cook until browned, about 5–7 minutes. Drain excess fat.
- Sauté aromatics: Add onion and garlic to the beef and cook until softened, about 3 minutes.
- Prepare vegetables: In a large mixing bowl, combine butternut squash, carrots, sweet potatoes, and green beans.
- Mix sauce: In a small bowl, whisk together cream of mushroom soup, milk, salt, pepper, paprika, and thyme.
- Combine everything: Add the cooked beef mixture to the vegetables, then pour the sauce over the top. Mix gently until everything is coated evenly.
- Transfer to baking dish: Pour the mixture into a greased 9×13-inch baking dish. Sprinkle shredded cheddar cheese over the top.
- Bake: Bake in the preheated oven for 30–35 minutes, until the vegetables are tender and the cheese is melted and golden.
- Serve: Let cool for 5 minutes before serving.
Description
This bake is a wholesome, colorful dish filled with autumn flavors. The combination of savory beef and sweet, tender fall vegetables creates a perfect balance of taste and texture. The creamy mushroom sauce binds everything together while the melted cheddar adds a golden, cheesy finish. It’s perfect for a family dinner or for meal prep throughout the week.
Tips
- Vegetable swap: Use pumpkin, parsnips, or Brussels sprouts for variation.
- Cheese options: Gruyère or Monterey Jack work well if you want a different flavor profile.
- Make it ahead: Assemble the dish a day in advance and refrigerate; bake just before serving.
- Spice it up: Add a pinch of cayenne or smoked paprika for a subtle kick.
Corrections
- Ensure vegetables are cut evenly for uniform cooking.
- Drain excess beef fat before adding the sauce to prevent a greasy bake.
- Stir gently to avoid mashing the tender vegetables.
Enjoy!
Serve your Amish Hamburger with Fall Veggies Bake with a side of crusty bread or a fresh green salad for a complete meal. This dish is warm, comforting, and perfect for bringing the cozy flavors of fall to your table.
