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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


  • 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


  • 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 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.

Wine Pairings

Medium-Bodied Red Wine

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