Amish Hamburger With Fall Veggies Bake

Let me tell you, there’s nothing quite like the smell of a hearty, homemade casserole wafting through the kitchen, especially when it’s chilly outside. This Amish Hamburger with Fall Veggies Bake is something that reminds me of cozy family dinners around the table. The warmth of the oven, the savory scents filling the house, well, it’s just magic. My mom used to whip up similar dishes on the weekends, and I’d always be hovering around, trying to sneak a taste before dinner. And let me tell you, her rule was always the same: no one eats until everyone’s seated. It was a lesson in patience as much as it was about savoring the moment.

I think what makes this dish so special is the combination of flavors and the ease of putting it all together. You’ve got the tender noodles, the creamy, cheesy layers, and of course, the flavorful ground beef mixed with vibrant fall veggies like bell peppers and onions. The Worcestershire sauce and tomato soup add a delightful tang that just ties everything together beautifully. It’s a dish that not only fills your belly but warms your heart too.

This casserole is perfect for those busy weekdays when you want something delicious without spending hours in the kitchen. It’s also a hit at potlucks and family gatherings. I remember the first time I took this to a friend’s potluck; folks were coming back for seconds and asking for the recipe! So, if you’re looking to impress without any fuss, this is your go-to dish.

Give it a try, and maybe it’ll become a tradition in your home too. I’d love to hear how it turns out for you. And don’t forget, a sprinkle of fresh herbs on top can make all the difference. Happy cooking!

How to Make Amish Hamburger With Fall Veggies Bake

Click here to get printable version

Ingredients:

• 8 ounces uncooked wide egg noodles
• 8 ounces cream cheese, softened at room temperature
• 1 cup cottage cheese, at room temperature
• ½ cup sour cream, at room temperature
• 3 tablespoons salted butter, melted
• 1 tablespoon olive oil
• 1 ½ lbs. ground beef
• ½ cup diced onion
• ½ of a medium green bell pepper, seeded and diced
• 1 (14.5 oz) can diced tomatoes, drained
• ¾ cup condensed tomato soup, not diluted
• 1 teaspoon Worcestershire sauce
• 1 cup shredded cheddar or mozzarella cheese
• Optional garnish: chopped fresh parsley, basil, or other herbs

Directions:

1. Start by preheating your oven to 350°F (180°C) and lightly grease a 9 x 13-inch baking dish. Set it aside for later.
2. Bring a pot of salted water to a boil and cook the egg noodles until they’re just shy of being fully cooked, about 5-6 minutes. Drain them and set them aside.
3. In a mixing bowl, combine the softened cream cheese, cottage cheese, sour cream, and melted butter until smooth. Set this mixture aside.
4. Heat olive oil in a large skillet over medium-high heat. Add ground beef, onions, and bell peppers, cooking until the beef is no longer pink and the onions are translucent, roughly 5-7 minutes. Drain any excess fat.
5. Mix in the drained diced tomatoes, tomato soup, and Worcestershire sauce into the beef mixture.
6. Layer half of the cooked noodles in the prepared baking dish, followed by half of the cheese mixture and half of the meat mixture. Repeat these layers with the remaining ingredients.
7. Sprinkle shredded cheese on top of the casserole.
8. Bake in the oven, uncovered, for about 25-30 minutes, or until it’s hot and bubbly.
9. Once out of the oven, garnish with fresh herbs if you like, and enjoy!

Customizing Amish Hamburger With Alternative Ingredients

If you’re out of certain ingredients or looking to tweak the recipe, fear not! You can substitute the egg noodles with gluten-free pasta or whole wheat varieties. For a lighter version, try using ground turkey instead of beef. In place of sour cream, Greek yogurt works beautifully, keeping the dish creamy yet tangy.

Best Ways to Store Amish Hamburger With Fall Veggies Bake Leftover

To keep your casserole fresh, store leftovers in an airtight container in the fridge for up to 3 days. If you want to freeze it, make sure it’s completely cool, then wrap it securely and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Perfect Pairings for Amish Hamburger With Fall Veggies Bake

This comforting bake pairs well with a crisp green salad and a slice of warm, crusty bread. For a drink pairing, try a light red wine or a refreshing iced tea. If you want to keep it non-alcoholic, a sparkling lemonade is just as delightful.

Pro Tips for the Perfect Amish Hamburger With Fall Veggies Bake

To elevate this dish, consider adding a dash of smoked paprika or chili flakes for some heat. Don’t forget to let your cheeses come to room temperature for easy blending. Also, patience is key; let the bake rest for a few minutes before serving to allow flavors to meld.

Adapting Amish Hamburger With Fall Veggies Bake for Any Time of Year

In spring, swap bell peppers and onions for asparagus and peas. Summer brings the chance to use fresh tomatoes and zucchini. During winter, try adding root vegetables like carrots or parsnips to enhance the cozy vibe of the dish.

FAQs:

Can I make this dish ahead of time?

Absolutely! You can assemble the casserole a day in advance and keep it in the refrigerator. When you’re ready to bake, just pop it into the preheated oven. This not only saves time but also allows the flavors to meld wonderfully overnight.

What can I use instead of cream cheese?

If you’re looking to replace cream cheese, consider using a mixture of Greek yogurt and ricotta cheese. This combination provides the creaminess and slight tanginess similar to cream cheese, while also adding a protein boost to the dish.

How can I make this dish lighter?

To make a lighter version, opt for lean ground turkey or chicken instead of beef. Use a reduced-fat cream cheese and substitute sour cream with Greek yogurt. These changes maintain the dish’s creaminess while cutting down on fat content.

What herbs work best as a garnish?

Fresh parsley, basil, or oregano make excellent garnishes, adding a pop of color and a burst of fresh flavor. If you’re feeling adventurous, a few sprigs of thyme or a sprinkle of dill can also complement the casserole beautifully.

Can this recipe be made gluten-free?

Yes, indeed! To make this casserole gluten-free, simply replace the egg noodles with your favorite gluten-free pasta. Ensure that all other ingredients, especially processed ones like tomato soup, are certified gluten-free to avoid any issues.

Is it possible to freeze this dish for later?

This casserole freezes well. Once cooled, wrap it tightly in aluminum foil or transfer it to a freezer-safe container. It can be stored for up to two months. Remember to thaw it in the refrigerator overnight before reheating it to retain the best texture and flavor.