Vegetable Beef Casserole
This one dish meal is great for family, potlucks, etc. The original recipe came from Low Fat Country Cooking but I tweaked it with a few additions. It's a real down home dish!
- Ready In:
- 1hr 40mins
- 3 medium red potatoes, unpeeled, sliced
- 3 carrots, peeled and sliced
- 3 celery ribs, sliced
- 2 cups fresh green beans (frozen can be substituted)
- 1 medium onion, chopped
- 1 lb ground round, divided
- 1 teaspoon dried thyme, divided
- 1 teaspoon pepper, divided
- garlic powder
- 4 medium tomatoes, chopped
- 1 - 1 1⁄2 cup sharp cheddar cheese, shredded
- In a 3 quart casserole (I use a 9 x 13 pyrex dish), layer half the potatoes, carrots, celery, green beans and onion.
- Crumble half the uncooked beef over vegetables.
- Sprinkle with 1/2 teaspoon each thyme and pepper, sprinkle with salt and garlic powder to taste.
- Repeat layers.
- Top with tomatoes.
- Cover and bake at 400 degrees Fahrenheit for 15 minutes.
- Reduce heat to 350 degrees Fahrenheit.
- Bake about 1 hour longer or until vegetables are tender and meat is done.
- Sprinkle with cheese; cover and let stand until cheese is melted.
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I love one-dish meals that are easy, healthy, and economical. Only having to clean one pan more than made up for the chopping! I liked that the ground beef accented the vegetables rather than being the staple of the dish and I was surprised at how tasty it was with such minimal seasoning, though I was heavy handed with the garlic powder. I didn't have any celery or tomatoes but we didn't miss them. Just as a personal preference, I'm going to increase the potatoes and decrease the green beans. In the past, I've had trouble with potatoes taking forever to cook in these sort of dishes, so I sliced them about 1/8" and they came out tender in the time the recipe stated, as did my thinly sliced carrots.1Reply