This dish is always a huge hit with my dinner party guests.
This Amish Hamburger with Fall Veggies Bake combines savory ground beef with hearty root vegetables, corn, and diced tomatoes in a warm, herb-seasoned broth. Covered and baked until the vegetables are tender, it finishes under a blanket of melted cheddar cheese for a wholesome, comforting fall dinner.
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Ingredients:
| Ingredient | Quantity |
| Ground beef | 1 pound |
| Yellow onion, chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Potatoes, diced | 3 cups |
| Carrots, diced | 2 cups |
| Celery, diced | 1 cup |
| Corn kernels (fresh or frozen) | 1 cup |
| Diced tomatoes (undrained) | 1 (14/5-ounce) can |
| Beef broth | 1 cup |
| Shredded cheddar cheese | 1 cup |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Dried thyme | 1 teaspoon |
| Dried rosemary | 1 teaspoon |
| Olive oil | 1 tablespoon |
Step-By-Step Directions:
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Preheat and prep: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
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Brown beef: Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, then remove with a slotted spoon and set aside.
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Sauté aromatics: In the same skillet, sauté the chopped onion and minced garlic for 3 to 4 minutes until translucent.
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Sauté root vegetables: Add the diced potatoes, carrots, and celery to the skillet and cook for about 5 minutes, stirring occasionally.
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Combine base: Stir in the corn, cooked ground beef, undrained diced tomatoes, beef broth, salt, black pepper, dried thyme, and dried rosemary.
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Bake covered: Transfer the mixture into the prepared baking dish, cover tightly with aluminum foil, and bake for 30 minutes.
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Add cheese and brown: Remove the foil, sprinkle the shredded cheddar cheese evenly over the top, and bake uncovered for 10 to 15 minutes more until the cheese is bubbly and golden brown.
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Rest and serve: Allow the bake to rest for a few minutes before serving warm.
