Q1: Can I make this Amish Hamburger Bake ahead of time?

Yes, you can assemble the entire dish up to a day in advance, cover it tightly, and store it in the refrigerator. When ready to bake, let it sit at room temperature for 15–20 minutes before placing it in the oven.

Q2: What vegetables can I substitute if I don’t have carrots or celery?

You can use chopped zucchini, bell peppers, green beans, or even sweet potatoes. Just ensure all veggies are chopped to similar sizes for even cooking.

Q3: Can I freeze this dish after baking?

Absolutely. Let the bake cool completely, then divide it into portions and freeze in airtight containers for up to 2 months. Reheat in the oven or microwave until hot.

Q4: Is there a dairy-free version of this recipe?

Yes. Simply omit the cheese or use a dairy-free cheese alternative. The dish will still be flavorful due to the herbs, vegetables, and broth.

Amish Hamburger Bake with Fall Vegetables

Name: Amish Hamburger Bake with Fall Vegetables
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Amish
Ingredients: 1 lb ground beef; 1 medium onion, chopped; 2 cloves garlic, minced; 3 cups diced potatoes; 2 cups diced carrots; 1 cup diced celery; 1 cup corn kernels (fresh or frozen); 1 can (14.5 oz) diced tomatoes, undrained; 1 cup beef broth; 1 cup shredded cheddar cheese; 1 tsp salt; 1/2 tsp black pepper; 1 tsp dried thyme; 1 tsp dried rosemary; 1 tbsp olive oil

Description

A hearty and beginner-friendly Amish Hamburger Bake loaded with fall vegetables, ground beef, and savory herbs, perfect for quick and healthy meals.

Ingredients

1 lb ground beef
1 medium onion, chopped
2 cloves garlic, minced
3 cups diced potatoes
2 cups diced carrots
1 cup diced celery
1 cup corn kernels (fresh or frozen)
1 can (14.5 oz) diced tomatoes, undrained
1 cup beef broth
1 cup shredded cheddar cheese
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1 tsp dried rosemary
1 tbsp olive oil

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Instructions

Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned. Remove with a slotted spoon and set aside.
In the same skillet, sauté the chopped onion and minced garlic until the onion is translucent, about 3–4 minutes.
Add diced potatoes, carrots, and celery. Cook for about 5 minutes, stirring occasionally.
Stir in corn, cooked ground beef, diced tomatoes (with juice), and beef broth. Season with salt, pepper, thyme, and rosemary. Mix well.
Transfer the mixture to a greased 9×13-inch baking dish. Cover with foil and bake for 30 minutes.
Remove foil and sprinkle shredded cheddar cheese on top. Bake an additional 10–15 minutes, until cheese is bubbly and golden.
Let the dish rest for 5–10 minutes before serving.

Notes

Use ground turkey or chicken for a leaner version.
Try mozzarella or pepper jack instead of cheddar for a flavor twist.
Chop all vegetables ahead for quicker prep.
Fire-roasted tomatoes add extra depth.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Amish