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Herbed Beef Vegetable Casserole Recipe

Herbed Beef Vegetable Casserole Recipe

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. YIELD:10 servings

Ingredients

  • 2 pounds ground beef
  • 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

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.

Nutritional Facts

1 each: 257 calories, 12g fat (6g saturated fat), 56mg cholesterol, 434mg sodium, 18g carbohydrate (8g sugars, 3g fiber), 21g protein.

Reviews for Herbed Beef Vegetable Casserole

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MY REVIEW
chrisdd User ID: 5818544 82259
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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Wine Pairings

Medium-Bodied Red Wine

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