Amish Hamburger with Fall Veggies Bake

 

Ingredients

1 pound lean ground beef

1 medium yellow onion diced

2 cloves garlic minced

3 cups diced russet potatoes 1-inch pieces

2 cups diced carrots

1 cup diced celery

1 cup frozen corn kernels thawed

14.5 oz can petite diced tomatoes with juices

1 cup low-sodium beef broth

1 cup shredded sharp cheddar cheese

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 tablespoon olive oil

Instructions

Preheat oven to 375°F. Grease a 9×13-inch baking dish with nonstick spray.

In a large skillet over medium heat, cook ground beef in olive oil until browned and crumbled, about 5 minutes. Drain excess grease if needed. Transfer to a plate.

Add onion and garlic to the skillet. Sauté for 3-4 minutes until softened.

Add potatoes, carrots, celery, corn, diced tomatoes and beef broth. Season with salt, pepper, thyme and rosemary. Simmer for 5 minutes.

Transfer mixture to prepared baking dish. Top evenly with cooked ground beef.

Cover tightly with foil and bake for 30 minutes. Remove foil, top with shredded cheese and bake 10-15 minutes more until cheese is melted.

Let sit for 5 minutes before serving. Enjoy!