Mixed Veggie Casserole Recipe

Be the first to write a review

Rate recipe

I enjoy looking for ways to make dinnertime more interesting for my family. This is one of my many creations that spotlights some of their favorite foods. --Mariette Morris, Bedford, New Hampshire

[X]

Rate Mixed Veggie Casserole Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Mixed Veggie Casserole Recipe

Prep: 20 min. Bake: 30 min.

Yield: 4 Servings

20 30 50

Ingredients

1 pound ground beef
1 small onion, chopped
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 teaspoon Italian seasoning
Salt and pepper to taste
1 can (15 ounces) mixed vegetables, drained
2 cups hot mashed potatoes (prepared with milk an butter)
1 cup cubed process cheese (Velveeta)

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, Italian seasoning, salt and pepper.
Transfer to a greased 9-in. square baking dish. Sprinkle with the vegetables. In a bowl, combine mashed potatoes and cheese; spread over vegetables. Bake, uncovered, at 350° for 30 minutes or until bubbly. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 480 calories, 22 g fat (12 g saturated fat), 89 mg cholesterol, 1,563 mg sodium, 38 g carbohydrate, 5 g fiber, 31 g protein.

Originally published as Mixed Veggie Casserole in Taste of Home Ground Beef Cookbook , p182