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Vegetable Beef Casserole

Vegetable Beef Casserole
This easy one-dish recipe has been a family favorite ever since it was handed down to me 35 years ago from my husband's aunt. Add whatever vegetables you have on hand. A simple salad goes nicely with this dish.
6-8 ServingsPrep: 20 min. Bake: 1-1/4 hours + standing

Ingredients

  • 3 medium unpeeled potatoes, sliced
  • 3 carrots, sliced
  • 3 celery ribs, sliced
  • 2 cups cut fresh or frozen cut green beans
  • 1 medium onion, chopped
  • 1 pound lean ground beef (90% lean)
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 medium tomatoes, peeled, seeded and chopped
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

  • In a 3-qt. casserole, layer half of the potatoes, carrots, celery,
  • green beans and onion. Crumble half of the uncooked beef over
  • vegetables. Sprinkle with 1/2 teaspoon each of thyme, salt and
  • pepper. Repeat layers.
  • Top with tomatoes. Cover and bake at 400° for 15 minutes. Reduce
  • heat to 350°; bake about 1 hour longer or until vegetables are
  • tender and meat is no longer pink. Sprinkle with cheese; cover and
  • let stand until cheese is melted.
  • Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 piece) equals 243 calories,
© Taste of Home 2013

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Vegetable Beef Casserole (continued)

Nutrition Facts: 9 g fat (5 g saturated fat), 43 mg cholesterol, 452 mg sodium, 25 g carbohydrate, 5 g fiber, 17 g protein.
© Taste of Home 2013