Vegetable Beef Casserole
TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours + standing
YIELD: 6 servings.
This easy one-dish recipe has been a family favorite ever since my husband's aunt handed it down to me decades ago. Try using whatever vegetables you have on hand. A simple salad goes nicely with this entree. —Evangeline Rew, Manassas, Virginia
Ingredients
-
3 medium potatoes, sliced
-
3 carrots, sliced
-
3 celery ribs, sliced
-
2 cups cut fresh or frozen cut green beans
-
1 medium onion, chopped
-
1 pound lean ground beef (90% lean)
-
1 teaspoon dried thyme
-
1 teaspoon salt
-
1 teaspoon pepper
-
4 medium tomatoes, peeled, seeded and chopped
-
1 cup shredded cheddar cheese
Directions
-
1.
In a 3-qt. casserole dish, layer half each potatoes, carrots, celery, green beans and onion. Crumble half the uncooked beef over vegetables. Sprinkle with 1/2 teaspoon each thyme, salt and pepper. Repeat layers.
-
2.
Top with tomatoes. Cover and bake at 400° for 15 minutes. Reduce heat to 350°; bake about 1 hour longer or until vegetables are tender and meat is no longer pink. Sprinkle with cheese; cover and let stand until cheese is melted.
Nutrition Facts
1 serving: 326 calories, 13g fat (6g saturated fat), 66mg cholesterol, 607mg sodium, 30g carbohydrate (7g sugars, 6g fiber), 23g protein.
© 2024 RDA Enthusiast Brands, LLC