An Amish Hamburger with Fall Veggies Bake sounds like a hearty, comforting dish, perfect for a cozy meal. Here’s a general recipe to create this comforting bake:
Ingredients:
- 1 lb ground beef (preferably lean)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 medium sweet potatoes, peeled and diced
- 2 medium carrots, peeled and sliced
- 1 cup Brussels sprouts, halved
- 1 cup butternut squash, diced
- 1 cup green beans, trimmed and cut into pieces
- 1 cup mushrooms, sliced (optional)
- 1 can (14.5 oz) diced tomatoes (or fresh tomatoes, chopped)
- 1 cup beef broth (or chicken broth)
- 2 teaspoons dried thyme
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese (optional)
- 2 tablespoons olive oil or butter
Instructions:
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Preheat the Oven: Preheat your oven to 375°F (190°C).
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Cook the Ground Beef: In a large skillet, heat the olive oil or butter over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat.
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Sauté the Vegetables: Add the chopped onion and minced garlic to the skillet with the beef. Sauté for 3-4 minutes until softened.
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Prepare the Veggies: Add the diced sweet potatoes, carrots, Brussels sprouts, butternut squash, green beans, and mushrooms (if using) to the skillet. Stir everything together, and let it cook for 5 minutes, allowing the vegetables to slightly soften.
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Add Liquids & Seasoning: Stir in the diced tomatoes (with juices), beef broth, thyme, cumin, salt, and pepper. Bring to a simmer, and let it cook for about 5 minutes.
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Transfer to a Baking Dish: Transfer the beef and veggie mixture to a greased 9×13-inch baking dish. If you prefer a cheesy topping, sprinkle shredded cheddar cheese evenly over the top.
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Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30-40 minutes, or until the vegetables are tender.
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Serve: Remove the foil and let the dish cool for a few minutes before serving. It’s ready to enjoy!
This recipe is customizable based on your taste preferences—feel free to add more fall vegetables like parsnips, or season it with rosemary for a fragrant twist. It’s a perfect dish to make ahead and enjoy the next day as leftovers, too!
