Amish Hamburger with Fall Veggies Bake

Step 4: Add the Veggies

Stir in the carrots, butternut squash, and green beans. Cook for about 5 minutes, allowing the vegetables to soften slightly. Sprinkle in salt, black pepper, paprika, thyme, and sage. Mix everything thoroughly to coat the beef and veggies evenly with the spices.

Step 5: Make the Creamy Sauce

In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until lightly golden. Slowly add the milk while continuously whisking to avoid lumps. Cook until the sauce thickens, about 3–4 minutes. Pour the sauce over the beef and vegetable mixture and stir well to combine.

Step 6: Assemble the Bake

Transfer the beef, veggie, and sauce mixture into your prepared baking dish. Spread the mashed potatoes evenly on top of the mixture. Sprinkle shredded cheddar cheese generously over the mashed potatoes.

Step 7: Bake to Perfection

Place the dish in the preheated oven and bake for 25–30 minutes, or until the cheese is melted and golden brown. For an extra bubbly top, broil for 2–3 minutes at the end.

Step 8: Serve and Enjoy

Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley if desired. Serve hot with crusty bread or a fresh side salad.

Tips for the Perfect Amish Hamburger with Fall Veggies Bake

1. Vegetable Variations: Swap butternut squash with sweet potatoes or pumpkin for a seasonal twist.
2. Cheese Options: Try gouda or mozzarella for a different cheesy flavor.
3. Make Ahead: Prepare the casserole up to Step 6, refrigerate, and bake when ready for a stress-free meal.
4. Extra Creamy: Mix a little sour cream into the mashed potatoes for added richness.

This casserole is the perfect combination of hearty beef, tender fall vegetables, and creamy mashed potatoes—truly a comforting dish that embodies the warmth of Amish home cooking. It’s a meal that fills your kitchen with wonderful aromas and your family with joy at the table.

If you want, I can also make a simplified one-pan version of this recipe that’s quicker but still keeps all the autumn flavors. It’s perfect for busy school nights. Do you want me to do that?