This dish is always a huge hit with my dinner party guests.
This one-pan dish is a celebration of autumn flavors, combining savory ground beef with a medley of root vegetables and sweet corn. Topped with melted cheddar cheese, it’s a warm and satisfying meal perfect for a chilly evening.
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Amish Hamburger with Fall Veggies Bake: A Hearty and Comforting Delight
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Ingredients:
For the Hamburger and Vegetables:
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| Ingredient | Quantity |
|---|---|
| Ground Beef | 1 lb |
| Onion | 1 medium, chopped |
| Garlic | 2 cloves, minced |
| Potatoes | 3 cups, diced |
| Carrots | 2 cups, diced |
| Celery | 1 cup, diced |
| Corn Kernels | 1 cup (fresh or frozen) |
| Diced Tomatoes | 1 can (14.5 oz), undrained |
| Beef Broth | 1 cup |
| Olive Oil | 1 tbsp |
| Salt | 1 tsp |
| Black Pepper | 1/2 tsp |
| Dried Thyme | 1 tsp |
| Dried Rosemary | 1 tsp |
For the Topping:
| Ingredient | Quantity |
|---|---|
| Cheddar Cheese | 1 cup, shredded |
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 the beef with a slotted spoon and set aside.
- In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
- Add the diced potatoes, carrots, and celery to the skillet. Cook for about 5 minutes, stirring occasionally.
- Stir in the corn kernels, cooked ground beef, diced tomatoes (with juice), and beef broth. Season with salt, black pepper, thyme, and rosemary.
- Transfer the mixture to a greased 9×13-inch baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and sprinkle the shredded cheddar cheese over the top. Bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Let the bake rest for a few minutes before serving to allow the flavors to meld together. Enjoy!
