Herbed Beef Vegetable Casserole
TOTAL TIME: Prep: 20 min. Bake: 30 min.
YIELD: 10 servings.
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
Ingredients
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2 pounds ground beef
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1 medium eggplant, cubed
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2 medium zucchini, cubed
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1 medium onion, chopped
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1 medium sweet yellow pepper
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3 garlic cloves, minced
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1 can (28 ounces) stewed tomatoes
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1 cup cooked rice
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1 cup shredded cheddar cheese, divided
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1/2 cup beef broth
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1/2 teaspoon each oregano, savory and thyme
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1/2 teaspoon salt
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1/4 teaspoon pepper
Directions
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1.
In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add the eggplant, zucchini, onion, yellow pepper and garlic; cook until tender. Add tomatoes, rice, 1/2 cup cheese, broth and seasonings; mix well.
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2.
Transfer to a greased 13x9-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.
Nutrition Facts
1 each: 257 calories, 12g fat (6g saturated fat), 56mg cholesterol, 434mg sodium, 18g carbohydrate (8g sugars, 3g fiber), 21g protein.
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