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Herbed Beef Vegetable Casserole

 Herbed Beef Vegetable Casserole
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
10 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

  • 2 pounds ground turkey or beef
    X
    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

Directions

  • 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.
  • 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.

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Herbed Beef Vegetable Casserole (continued)

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: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.