Name: Amish Hamburger & Fall Veggies Bake
Prep time: 15 min
Cook time: PT-485831H27M17S
Total time: PT-485831H27M17S
Cuisine: American
Ingredients: 1 lb ground beef (or turkey); 1 small onion, chopped; 2 cloves garlic, minced; 2 medium carrots, sliced; 1 cup cubed butternut squash or sweet potato; 1 cup chopped green beans or Brussels sprouts; 2 medium potatoes, peeled and diced; 1/2 cup frozen or canned corn; 1 can (10.5 oz) cream of mushroom soup (or homemade); 1/2 cup milk or broth; 1 tsp dried thyme; 1/2 tsp smoked paprika (optional); Black pepper to taste; 1/2 cup shredded cheese (cheddar or Swiss – optional); Breadcrumbs or crushed crackers for topping (optional)

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This Amish Hamburger & Fall Veggies Bake is a comforting, hearty casserole that combines ground beef with a colorful mix of fall vegetables, creamy mushroom soup, and warming spices. It’s an easy, one-dish meal perfect for chilly evenings, delivering cozy flavors and wholesome ingredients in every bite.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef (or turkey)

1 small onion, chopped

2 cloves garlic, minced

2 medium carrots, sliced

1 cup cubed butternut squash or sweet potato

1 cup chopped green beans or Brussels sprouts

2 medium potatoes, peeled and diced

½ cup frozen or canned corn

1 can (10.5 oz) cream of mushroom soup (or homemade)

½ cup milk or broth

1 teaspoon dried thyme

½ teaspoon smoked paprika (optional)

Black pepper to taste

½ cup shredded cheese (cheddar or Swiss – optional)

Breadcrumbs or crushed crackers for topping (optional)

Directions

Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish.

In a skillet, cook the ground beef with chopped onion and minced garlic over medium heat until the beef is no longer pink. Drain any excess fat.

In a large bowl, combine the cooked beef mixture with sliced carrots, cubed butternut squash or sweet potato, chopped green beans or Brussels sprouts, diced potatoes, corn, cream of mushroom soup, milk or broth, dried thyme, smoked paprika (if using), and black pepper. Stir everything until well mixed.

Pour the mixture into the prepared casserole dish.

Optional: Sprinkle shredded cheese and breadcrumbs or crushed crackers evenly over the top for a golden, crunchy crust.

Bake uncovered for 45 to 55 minutes, or until the vegetables are tender and the top is golden brown.

Let the bake rest for 5 to 10 minutes before serving.

Servings and timing

This recipe serves about 6 people.

Prep time: 15 minutes

Cook time: 45–55 minutes

Total time: Approximately 1 hour to 1 hour 10 minutes

Variations

I sometimes swap ground turkey or chicken for beef to lighten the dish. Using seasonal veggies like butternut squash or sweet potatoes brings a subtle sweetness, but green beans and Brussels sprouts add a nice earthiness if I want something more savory. For a vegetarian twist, I’ve replaced the meat with cooked lentils or a plant-based ground substitute. Adding a dash of smoked paprika gives it a nice smoky depth, but I’ll leave it out if I want a milder flavor. The cheese and breadcrumb topping is optional, but I love the texture it adds.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover the bake with foil and warm it in the oven at 350°F (175°C) for about 15–20 minutes until heated through. You can also microwave individual portions, but the oven method keeps the veggies from getting too soft. This casserole freezes well — I freeze it without the topping and add fresh cheese and breadcrumbs before baking after thawing.

FAQs

Can I make this recipe ahead of time?

Yes, I often prepare the casserole mixture a day ahead, store it covered in the fridge, then add the topping and bake it fresh before serving.

Can I use fresh mushrooms instead of cream of mushroom soup?

You can, but the soup adds creaminess and flavor. If you prefer fresh mushrooms, I recommend sautéing them with the beef and adding a bit of cream or broth to maintain the moist texture.

What can I substitute for cream of mushroom soup?

You can use cream of celery or cream of chicken soup, or make a homemade version with a simple roux and mushroom broth for a fresher taste.

Is this recipe gluten-free?

The main ingredients are gluten-free, but the breadcrumb or cracker topping typically contains gluten. I use gluten-free breadcrumbs if needed or skip the topping.

Can I add more vegetables?

Absolutely! I like to toss in chopped bell peppers, zucchini, or peas depending on what I have on hand to boost the veggie variety.

Conclusion

This Amish Hamburger & Fall Veggies Bake is one of my go-to comfort meals when I want something nourishing and straightforward. It’s packed with fall flavors, easy to customize, and perfect for feeding a crowd or enjoying as leftovers. I always appreciate how it brings warmth and hearty goodness to the table with minimal effort.

Recipe:

Amish Hamburger & Fall Veggies Bake

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Author: Cheryl
Total Time: 1 hour to 1 hour 10 minutes
Yield: 6 servings
Diet: Low Fat

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Description

This Amish Hamburger & Fall Veggies Bake is a comforting, hearty casserole combining ground beef with fall vegetables, creamy mushroom soup, and warming spices. It's an easy, one-dish meal perfect for chilly evenings with cozy, wholesome flavors.

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish.
In a skillet, cook ground beef with onion and garlic over medium heat until beef is no longer pink. Drain excess fat.
In a large bowl, combine cooked beef mixture with carrots, butternut squash or sweet potato, green beans or Brussels sprouts, potatoes, corn, cream of mushroom soup, milk or broth, thyme, smoked paprika (if using), and black pepper. Mix well.
Pour mixture into prepared casserole dish.
Optional: Sprinkle shredded cheese and breadcrumbs or crushed crackers evenly on top.
Bake uncovered for 45 to 55 minutes, until vegetables are tender and top is golden brown.
Let rest for 5 to 10 minutes before serving.