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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
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    10 servings


  • 2 pounds ground beef
  • 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 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


  • 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 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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  • chrisdd
    Feb 10, 2011

    This was a labor intensive dish, in my opinion, but the results are good.I salted my eggplant and put it in a strainer for about 45 minutes to draw out some of the bitterness; then I rinsed it well and let it drain.I cooked the grd beef with the onion and the garlic. I also used 2 cups of cooked rice and no beef broth; it was soupy enough from the veggies. In addition I doubled the cheese.I knew that I would work with the recipe when I saw it, but I didn't do anything extraordinary.It is a good way to introduce vegetables to your family, which is why I made it.