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Vegetable Beef Casserole

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
  • Total Time
    Prep: 20 min. Bake: 1-1/4 hours + standing
  • Makes
    6 servings

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 the 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.
  • 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.

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