Herbed Beef Vegetable Casserole Recipe
Herbed Beef Vegetable Casserole Recipe photo by Taste of Home

Herbed Beef Vegetable Casserole Recipe

Publisher Photo
If your family is resistant to eating vegetables, offer them this dish! Eggplant, zucchini, onion and yellow pepper are disguised in a beefy tomato sauce. - Betty Blandford, Johns Island, South Carolina
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 10 servings

Ingredients

  • 2 pounds ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 1 medium eggplant, cubed
  • 2 medium zucchini, cubed
  • 1 medium onion, chopped
  • 1 medium sweet yellow pepper
  • 3 garlic cloves, minced
  • 1 can (28 ounces) stewed tomatoes
  • 1 cup cooked rice
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 1/2 cup beef broth
  • 1/2 teaspoon each oregano, savory and thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 serving (1 each) equals 257 calories, 12 g fat (6 g saturated fat), 56 mg cholesterol, 434 mg sodium, 18 g carbohydrate, 3 g fiber, 21 g protein.

Directions

  1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the eggplant, zucchini, onion, yellow pepper and garlic; cook until tender. Add tomatoes, rice, 1/2 cup of cheese, broth and seasonings; mix well.
  2. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 10 servings.
Originally published as Herbed Vegetable Medley in Taste of Home Ground Beef Cookbook 1999, p169

Nutritional Facts

1 serving (1 each) equals 257 calories, 12 g fat (6 g saturated fat), 56 mg cholesterol, 434 mg sodium, 18 g carbohydrate, 3 g fiber, 21 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Herbed Beef Vegetable Casserole

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Reviewed Feb. 10, 2011

"This was a labor intensive dish, in my opinion, but the results are good.I salted my eggplant and put it in a strainer for about 45 minutes to draw out some of the bitterness; then I rinsed it well and let it drain.I cooked the grd beef with the onion and the garlic. I also used 2 cups of cooked rice and no beef broth; it was soupy enough from the veggies. In addition I doubled the cheese.I knew that I would work with the recipe when I saw it, but I didn't do anything extraordinary.It is a good way to introduce vegetables to your family, which is why I made it."

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