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Vegetable Beef Casserole Recipe
Vegetable Beef Casserole Recipe photo by Taste of Home

Vegetable Beef Casserole Recipe

Publisher Photo
This easy one-dish recipe has been a family favorite ever since it was handed down to me 35 years ago from my husband's aunt. Add whatever vegetables you have on hand. A simple salad goes nicely with this dish.
TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours + standing
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours + standing
MAKES: 6-8 servings

Ingredients

  • 3 medium unpeeled potatoes, sliced
  • 3 carrots, sliced
  • 3 celery ribs, sliced
  • 2 cups cut fresh or frozen cut green beans
  • 1 medium onion, chopped
  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 medium tomatoes, peeled, seeded and chopped
  • 1 cup (4 ounces) shredded cheddar cheese

Nutritional Facts

1 serving (1 piece) equals 243 calories, 9 g fat (5 g saturated fat), 43 mg cholesterol, 452 mg sodium, 25 g carbohydrate, 5 g fiber, 17 g protein.

Directions

  1. In a 3-qt. casserole, layer half of the potatoes, carrots, celery, green beans and onion. Crumble half of the uncooked beef over vegetables. Sprinkle with 1/2 teaspoon each of 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. Yield: 6-8 servings.
Originally published as Vegetable Beef Casserole in Taste of Home August/September 1993, p27

Nutritional Facts

1 serving (1 piece) equals 243 calories, 9 g fat (5 g saturated fat), 43 mg cholesterol, 452 mg sodium, 25 g carbohydrate, 5 g fiber, 17 g protein.

Reviews for Vegetable Beef Casserole

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (2)
3 Star
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2 Star
 (1)
1 Star
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MY REVIEW
Reviewed Jul. 7, 2011

I put garlic cloves (minced) in the meat, added some creaole seasoning and it was pretty good. My family wants it again.Next time I will add bacon.

MY REVIEW
Reviewed Jan. 28, 2009

I made this for our meal this evening and my husband and I really liked it. All I substituted was canned green beans for the fresh or frozen and Prairie Heritage Herbs for the thyme. Prairie Heritage Herbs is a blend my mother made up and now I continue to make it especially before Christmas for little gifts. Thanks for a great recipe that I plan to prepare when our sons and daughter-in-law are home next time.

Lynette

MY REVIEW
Reviewed Jan. 28, 2009
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