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Amish Hamburger Bake with Fall Veggies – A Perfect Comfort Food
Embrace the Cozy: Craving a Hearty Meal This Fall?
As the leaves turn golden and a crisp chill fills the air, our cravings shift towards warm, comforting dishes that nourish the soul and fill the home with inviting aromas. Are you searching for a weeknight dinner solution that’s both wholesome and incredibly satisfying? The Amish Hamburger Bake with Fall Veggies is precisely the answer you’ve been looking for. This recipe isn’t just a meal; it’s a warm hug on a plate, channeling the rustic charm and hearty flavors of Pennsylvania Dutch cooking. Perfect for busy families and cozy evenings, this bake transforms simple ingredients into a symphony of comforting tastes and textures, making it a must-try for anyone who appreciates delicious, home-style cooking.
Harvest Bounty: The Irresistible Ingredients
The magic of this Amish Hamburger Bake lies in its ability to bring together simple, readily available ingredients into a cohesive and flavor-packed dish. We’re focusing on seasonal fall vegetables to amplify the comforting qualities.
- 1 pound lean ground beef: The savory foundation of our bake. Look for 85/15 or 90/10 for a good balance of flavor and reduced fat.
- 1 tablespoon olive oil: For sautéing and adding a subtle fruity note. You can also use butter for a richer flavor.
- 1 large onion, finely chopped: Provides a sweet, pungent base that softens beautifully during cooking. A yellow or sweet onion works best.
- 2 cloves garlic, minced: Essential for that aromatic depth that makes any savory dish sing.
- 1 cup diced carrots: Adds a touch of sweetness and a tender, slightly firm bite. Their vibrant orange hue is beautiful.
- 1 cup diced celery: Offers a subtle herbaceous note and a pleasant crunch that complements the softer ingredients.
- 1 cup diced potatoes (Yukon Gold or red potatoes recommended): These creamy, starchy gems absorb the flavors and create a delightful textural contrast. Peel if desired, or leave peeled for extra fiber and rustic charm.
- 1/2 cup frozen peas (or fresh, if in season): A pop of bright green and sweetness to cut through the richness.
- 1.5 cups milk: The base for our creamy sauce. Whole milk yields the richest result.
- 1/4 cup all-purpose flour: To thicken our sauce into a luscious, creamy consistency.
- 1 teaspoon salt, or to taste: Balances all the flavors.
- 1/2 teaspoon black pepper, or to taste: For a gentle warmth and spice.
- 1/4 teaspoon paprika (optional): Adds a subtle smoky sweetness and beautiful color.
- 1 cup shredded cheddar cheese (optional, for topping): For an extra layer of gooey, melted perfection.
Substitutions & Additions: Feel free to swap out the vegetables based on what’s in your pantry or what’s in season! Broccoli florets, green beans, corn, or even diced butternut squash would be delicious additions. For a richer flavor, a tablespoon of Worcestershire sauce can be added with the beef.
The Comforting Clock: Timing is Everything
This bake is typically quicker to prepare and cook than many traditional casseroles, making it an ideal weeknight meal.
Crafting Comfort: Step-by-Step Instructions
Let’s get cooking! This recipe is designed to be straightforward and forgiving, perfect for home cooks of all levels.
Step 1: Prep the Veggies
Start by washing and dicing all your vegetables: onion, carrots, celery, and potatoes. Aim for evenly sized pieces, about 1/2 inch, so they cook at a similar rate. Mince your garlic. Having everything prepped makes the cooking process smooth and enjoyable.
Step 2: Brown the Beef
In a large, oven-safe skillet (cast iron works beautifully here!) or a Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and break it apart with a spoon. Cook until it’s nicely browned and no pink remains. Drain off any excess grease. This step is crucial for developing that rich, meaty flavor.
Step 3: Combine and Mix
To the skillet with the browned beef, add the chopped onion, minced garlic, diced carrots, diced celery, and diced potatoes. Stir everything together and cook for about 5-7 minutes, or until the onion has softened and the vegetables are starting to become tender-crisp. This pre-cooking begins to develop their flavors.
Step 4: Add the Creamy Binder
Sprinkle the flour evenly over the meat and vegetable mixture. Stir well for about 1 minute to cook out the raw flour taste. Gradually whisk in the milk, ensuring there are no lumps. Bring the mixture to a gentle simmer, stirring constantly. Let it cook and thicken for about 2-3 minutes, until it forms a lovely, creamy sauce that coats the ingredients. Season generously with salt, pepper, and paprika (if using). Stir in the frozen peas.
Step 5: Top and Bake
If your skillet is not oven-safe, transfer the mixture to a greased 9×13 inch baking dish. If you’re using cheese, sprinkle it evenly over the top. Place the skillet or baking dish into a preheated oven at 375°F (190°C). Bake for 25-30 minutes, or until the vegetables are fork-tender and the top is bubbly and lightly golden (especially if you added cheese).
Step 6: Rest and Serve
Once out of the oven, let the Amish Hamburger Bake rest for about 5-10 minutes before serving. This allows the sauce to set slightly, making it easier to serve and ensuring all those wonderful flavors meld together. Serve hot and enjoy the comforting goodness!
Wholesome Fuel: Nutritional Snapshot
- Calories: Approximately 450-550 per serving (varies based on fat content of beef and optional cheese).
- Protein: ~25-30g
- Carbohydrates: ~30-40g
- Fat: ~20-30g
- Fiber: ~5-8g
This is an estimated nutritional breakdown and can vary.
A Lighter Touch: Healthier Swaps
While delicious as is, you can easily make this Amish Hamburger Bake even healthier without compromising on its comforting essence:
- Leaner Protein: Opt for ground turkey or chicken, or even a plant-based ground alternative.
- Whole Wheat Flour: Substitute whole wheat flour for all-purpose to increase fiber content.
- Reduced Fat Dairy: Use skim milk and a reduced-fat shredded cheese for a lighter creamy sauce and topping.
- Extra Veggies: Load up on more vegetables like broccoli, cauliflower, or zucchini to boost nutrients and fiber.
Perfect Pairings: Serving Suggestions
This hearty bake is a meal in itself, but it pairs wonderfully with a few simple accompaniments:
- A simple green salad with a light vinaigrette to cut through the richness.
- Crusty bread for soaking up any extra sauce.
- Steamed green beans or asparagus for an extra serving of greens.
Troubleshooting: Common Mistakes to Avoid
- Watery Sauce: Ensure you thoroughly cook out the flour for about a minute before adding milk, and simmer the sauce until it thickens properly. Don’t rush this step.
- Overcooked Veggies: Cut vegetables into uniform sizes and don’t overcook them when sautéing initially. They will continue to cook in the oven.
- Bland Flavor: Don’t be shy with salt and pepper! Taste and adjust seasonings as needed before baking.
Preserving the Comfort: Storing Your Bake
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the oven at a low temperature (around 300°F/150°C) until heated through. You may need to add a splash of milk or broth when reheating if it seems a bit dry.
A Taste of Tradition, A Modern Favorite
The Amish Hamburger Bake with Fall Veggies is more than just a recipe; it’s an experience. It’s the warmth of your grandmother’s kitchen, the comfort of a cozy evening, and the joy of sharing a delicious meal with loved ones. Its simple preparation, hearty flavors, and flexibility in using seasonal ingredients make it a timeless classic for any home cook. Give this comforting dish a try, and let it become a new favorite in your fall and winter meal rotation!
Frequently Asked Questions
What kind of pan is best for this bake?
An oven-safe skillet (like cast iron) or a standard 9×13 inch baking dish works perfectly. Using an oven-safe skillet allows you to cook and bake all in one pan, minimizing cleanup.
Can I make this ahead of time?
Yes! You can assemble the bake up to the point of baking, cover it, and refrigerate it for up to 24 hours. You might need to add a few extra minutes to the baking time if baking from cold.
What if I don’t have fall vegetables on hand?
This recipe is very adaptable! Feel free to use any vegetables you have – frozen corn, canned green beans (drained well), zucchini, or even bell peppers would be delicious substitutions.
How do I make the sauce creamier?
Ensure you’re using whole milk for the richest results. Whisk the flour thoroughly into the meat and vegetable mixture before adding the milk, and allow the sauce to simmer and thicken properly before baking. Adding a touch of cream or half-and-half at the end can also enhance creaminess.
Amish Hamburger with Fall Veggies Bake
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.
Ingredients
- 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
Instructions
- 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!
- 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!
- 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!
- 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!
- 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!
- 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!
- 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!
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.
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