This Hearty Ground Beef and Vegetable Bake is the ultimate comfort food that combines savory ground beef with colorful vegetables in a delicious, cheese-topped casserole. Drawing inspiration from traditional farmhouse cooking, this one-dish meal features layers of flavor that develop beautifully in the oven, resulting in a satisfying dinner that will please the whole family.
Why You’ll Love This Recipe
- Complete meal in one dish with protein, vegetables, and dairy
- Make-ahead friendly for busy weeknights
- Customizable with seasonal vegetables you have on hand
- Kid-friendly way to incorporate more vegetables into dinner
- Comforting, hearty flavor that satisfies even the biggest appetites
Ingredients
- Ground Beef: Use lean ground beef for a hearty base with less fat, or substitute ground turkey for a lighter option.
- Onion: Yellow or white onion provides essential flavor foundation; dice it finely for quicker cooking and better texture.
- Garlic: Fresh minced garlic delivers aromatic flavor; you can substitute garlic powder in a pinch, but fresh is preferred.
- Potatoes: Russet or Yukon Gold potatoes work well; cut them into uniform dice for even cooking.
- Carrots: These add natural sweetness and beautiful color; ensure they’re diced to a similar size as the potatoes.
- Celery: Contributes subtle flavor and pleasant texture; slice evenly for consistent cooking.
- Corn Kernels: Sweet corn adds bursts of flavor and bright color; either fresh or frozen works perfectly.
- Diced Tomatoes: These provide moisture and acidity; include their juice for extra flavor and sauciness.
- Beef Broth: Creates a savory base; chicken broth can be substituted if needed.
- Cheddar Cheese: Sharp cheddar provides the best flavor, but a Mexican blend or Monterey Jack also works well.
- Herbs and Spices: The combination of thyme and rosemary creates a classic, aromatic profile.
- Olive Oil: Used for sautéing; avocado oil is a good alternative.
Variations
Tex-Mex Version
Transform this bake into a Tex-Mex delight by adding 1 diced bell pepper, swapping the herbs for 2 teaspoons of taco seasoning, and including a can of black beans. Top with a Mexican cheese blend and serve with sour cream and avocado slices.
Italian-Style Bake
Give this dish an Italian twist by using Italian sausage instead of ground beef, adding a diced zucchini, substituting Italian seasoning for the herbs, and topping with mozzarella and Parmesan cheese blend. Serve with a sprinkle of fresh basil.
Vegetarian Option
Create a meatless version by replacing the ground beef with 2 cups of sautéed mushrooms or 1 package of plant-based ground meat alternative. Use vegetable broth instead of beef broth for a fully vegetarian dish that’s still packed with protein and flavor.
How to Make the Recipe
Step 1: Prepare the Beef
Begin by browning the ground beef in olive oil over medium heat until no pink remains. Break it up into small pieces as it cooks to ensure even distribution throughout the casserole. Once browned, remove the beef with a slotted spoon to preserve the flavorful drippings for cooking the vegetables.
Step 2: Sauté the Vegetables
In the same skillet with the beef drippings, sauté the onions and garlic until fragrant and translucent. Add the diced potatoes, carrots, and celery, cooking them until they begin to soften. This pre-cooking step ensures your vegetables will be perfectly tender in the final bake.
Step 3: Combine and Bake
Add the corn, cooked beef, tomatoes with their juice, broth, and seasonings to the vegetable mixture. Transfer everything to a baking dish and cover with foil to trap steam, helping the vegetables cook through. After the initial baking period, uncover and top with cheese, then return to the oven until golden and bubbly.
Tips for Making the Recipe
- Cut all vegetables to a similar size to ensure even cooking throughout the dish
- For extra flavor, deglaze the pan with a splash of red wine after browning the beef
- Don’t skimp on the browning step for the beef – this develops deep flavor
- For a thicker consistency, add 1 tablespoon of flour to the vegetable mixture before adding the broth
- Allow the casserole to rest for 10 minutes before serving to let the flavors meld and the juices settle
- Use a cheese grater for your own freshly shredded cheese instead of pre-shredded for better melting
How to Serve
This hearty bake is a complete meal on its own, but pairs wonderfully with a simple green salad dressed with vinaigrette for a fresh contrast. For heartier appetites, serve with crusty bread or dinner rolls to soak up the delicious sauce. A dollop of sour cream on top adds a cool, creamy element that beautifully complements the savory flavors. For a special touch, garnish with fresh parsley or chives just before serving.
Make Ahead
This casserole is perfect for meal prep and can be prepared in several ways ahead of time. You can prepare the entire mixture up to the baking stage, cover tightly, and refrigerate for up to 24 hours before baking. If preparing further in advance, consider cooking and freezing the beef separately from the prepared vegetables, then combining them when ready to bake. The fully baked casserole freezes well for up to 3 months – simply thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through.
FAQs
Can I use sweet potatoes instead of regular potatoes?
Yes! Sweet potatoes make a delicious substitute and add extra nutrients and a touch of sweetness. They may cook slightly faster than regular potatoes, so you might want to add them a few minutes after the carrots.
How can I make this recipe lower in carbs?
To reduce carbs, replace the potatoes with cauliflower florets and reduce or omit the corn. You’ll still get a satisfying, vegetable-rich meal while significantly lowering the carbohydrate content.
What can I use instead of beef for a healthier option?
Ground turkey or chicken works wonderfully as a leaner alternative to beef. If using poultry, you might want to add an extra tablespoon of olive oil when sautéing the vegetables to compensate for the lower fat content.
Can I make this in a slow cooker?
Absolutely! Brown the meat and sauté the vegetables as directed, then transfer to a slow cooker. Cook on low for 4-5 hours or high for 2-3 hours, adding the cheese during the last 30 minutes of cooking time.
Conclusion
This Hearty Ground Beef and Vegetable Bake brings together simple ingredients to create a comforting, nutritious meal that’s perfect for busy weeknights or weekend family dinners. With its adaptable nature, make-ahead convenience, and crowd-pleasing flavors, this casserole is sure to become a regular in your meal rotation. Whether you stick to the classic recipe or try one of the variations, you’ll love how this dish delivers both satisfaction and nourishment in every bite.
Amish Hamburger with Fall Veggies Bake
- Total Time: 1 hour 5 minutes
- Yield: Servings: 6
Description
This comforting ground beef and vegetable casserole combines savory meat with fresh vegetables and herbs, all topped with melted cheddar cheese for a complete and satisfying meal the whole family will love.
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
Instructions
- Preheat the Oven
Preheat your oven to 375°F (190°C). This temperature ensures the casserole cooks evenly and allows the flavors to develop properly while preventing the vegetables from becoming too soft. - Brown the Beef
In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Remove the beef with a slotted spoon to drain excess fat and set aside. Browning the meat first develops rich flavor that will infuse throughout the dish. - Prepare the Aromatics
In the same skillet with the remaining beef fat, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes. The aromatics will build a flavorful base for the casserole. - Add the Vegetables
Add the diced potatoes, carrots, and celery to the skillet. Cook for about 5 minutes, stirring occasionally. This partial cooking helps the vegetables start to soften and absorb the flavors from the onion and garlic. - Combine All Ingredients
Stir in the corn kernels, cooked ground beef, diced tomatoes (with juice), and beef broth. Season with salt, black pepper, thyme, and rosemary. The liquid from the tomatoes and broth will help steam and cook the vegetables as the casserole bakes. - Begin Baking
Transfer the mixture to a greased 9×13-inch baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. The foil helps trap steam to cook the vegetables thoroughly. - Add Cheese Topping
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. This uncovered final baking allows the top to get slightly crispy while the cheese melts perfectly. - Rest and Serve
Let the casserole rest for a few minutes before serving to allow the flavors to meld together and the juices to redistribute. This makes serving easier and enhances the overall taste experience.
Notes
This casserole can be made ahead and refrigerated before baking. You may need to add 10-15 minutes to the covered baking time if cooking from cold. You can also substitute ground turkey or chicken for a lighter option. For additional flavor, consider adding 1 tablespoon of Worcestershire sauce or 1 teaspoon of paprika. Leftovers can be stored in the refrigerator for up to 3 days and actually taste even better the next day as the flavors continue to develop.
- Prep Time: 20 minutes
- Cook Time: 45 minutes