Publisher Photo
Publisher Photo
I first tried this casserole at a family dinner years ago. It's a great dish because it goes into the oven before guests arrive. Just before serving, make rice or noodles and toss a salad. --Barbara Treiuthick, Aurora, Colorado
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 2 hours

Ingredients

  • 3 medium carrots, cut into 1-inch pieces
  • 2 celery ribs, chopped
  • 1 medium onion, sliced and separated into rings
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 cup beef broth
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 3 tablespoons quick-cooking tapioca
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 pounds lean ground beef
  • Hot cooked rice or noodles

Directions

In a bowl, combine the first 10 ingredients. Crumble beef over mixture; toss gently. Transfer to a greased 13-in. x 9-in. baking dish.
Cover and bake at 350° for 2 hours or until hot and bubbly. Serve with rice or noodles. Yield: 8 servings.
In addition to being served as a dessert, quick-cooking tapioca is also often used as a thickener. Store uncooked tapioca in a cool dry place for up to 2 years.
Originally published as Company Casserole in Taste of Home Ground Beef Cookbook 1999, p173

Nutritional Facts

1 each: 243 calories, 9g fat (4g saturated fat), 69mg cholesterol, 612mg sodium, 16g carbohydrate (6g sugars, 3g fiber), 23g protein.

  • 3 medium carrots, cut into 1-inch pieces
  • 2 celery ribs, chopped
  • 1 medium onion, sliced and separated into rings
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 cup beef broth
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 3 tablespoons quick-cooking tapioca
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 pounds lean ground beef
  • Hot cooked rice or noodles
  1. In a bowl, combine the first 10 ingredients. Crumble beef over mixture; toss gently. Transfer to a greased 13-in. x 9-in. baking dish.
  2. Cover and bake at 350° for 2 hours or until hot and bubbly. Serve with rice or noodles. Yield: 8 servings.
In addition to being served as a dessert, quick-cooking tapioca is also often used as a thickener. Store uncooked tapioca in a cool dry place for up to 2 years.
Originally published as Company Casserole in Taste of Home Ground Beef Cookbook 1999, p173

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