Vegetable Beef Casserole Recipe

3.5 2 3
Vegetable Beef Casserole Recipe
Vegetable Beef Casserole Recipe photo by Taste of Home
Publisher Photo

Vegetable Beef Casserole Recipe

Read Reviews
3.5 2 3
Publisher Photo
This easy one-dish recipe has been a family favorite ever since my husband's aunt handed it down to me 35 years ago. Try adding whatever vegetables you have on hand. A simple salad goes nicely with this dish. —Evangeline Rew, Manassas, Virginia
MAKES:
6-8 servings
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

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

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.
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 piece: 243 calories, 9g fat (5g saturated fat), 43mg cholesterol, 452mg sodium, 25g carbohydrate (7g sugars, 5g fiber), 17g protein.

  • 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
  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

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Reviews forVegetable Beef Casserole

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MY REVIEW
jennifergarnett User ID: 6068875 4843
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
LYNETTEEH User ID: 731030 6190
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"

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