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
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- 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 : Calories 326 calories, Fat 13g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 607mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 6g fiber), Protein 23g protein.
BEEF & VEGETABLE CASSEROLE
A traditional braised beef stew with thick, rich gravy - an ideal recipe for cheap cuts, as slow-cooking guarantees a tender dish
Provided by Sarah Cook
Categories Dinner, Main course
Time 4h5m
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3 and put the kettle on.
- Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
- Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn't look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
- Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
- Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins - 1hr more until the meat is really tender and the sauce is thickened.
- Garnish with the picked leaves of the remaining thyme sprig.
Nutrition Facts : Calories 483 calories, Fat 32.6 grams fat, SaturatedFat 13.4 grams saturated fat, Carbohydrate 14.3 grams carbohydrates, Sugar 7.4 grams sugar, Fiber 2.3 grams fiber, Protein 33.7 grams protein, Sodium 1.6 milligram of sodium
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!
Provided by CASunshine
Categories One Dish Meal
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 296.4, Fat 16.4, SaturatedFat 7.4, Cholesterol 55.1, Sodium 163.6, Carbohydrate 21.6, Fiber 4.2, Sugar 4.8, Protein 16.3
BEEF AND VEGETABLE CASSEROLE
So good. The meat is always tender no matter what type of beef that I use. I usually don't care for cooked carrots but after tasting this, I was amazed that carrots could taste so good.
Provided by beckas
Categories Meat
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook bacon until crisp and then crumble it.
- Reserve pan drippings.
- Cut beef into cubes.
- Shake a few cubes at a time in a paper bag containing the flour, salt, and pepper.
- Brown beef cubes on all sides in bacon drippings.
- Put beef cubes in a 9 x 13 pan or a 3 quart casserole.
- Pour wine and beef bouillon (1 beef bouillon cube dissolved in 1 1/2 cups of heated water) over beef Cover casserole with lid or foil and bake at 350°F for one hour.
- Stir the crumbled bacon, potatoes, onion, garlic, carrots, and green beans into meat mixture.
- Cover and bake 1 hour longer or until vegetables are done.
- I usually season the final product with a little more salt and pepper.
- I serve this with steamed rice.
- Note: If you do not have wine, substitute it with 1 cup of water and the casserole will still taste great.
Nutrition Facts : Calories 608.5, Fat 43.3, SaturatedFat 17.7, Cholesterol 60.3, Sodium 511.6, Carbohydrate 39.6, Fiber 5.1, Sugar 3.5, Protein 10.2
VEGETABLE BEEF CASSEROLE
From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.
Provided by BeccaB3c
Categories One Dish Meal
Time 1h
Yield 1 9x13 inch baking pan, 8 serving(s)
Number Of Ingredients 17
Steps:
- Mix together ground beef, egg white, bread crumbs, garlic powder and milk.
- Pat into a 9x13 inch baking dish- Bake at 350 degrees for 15 minutes; pour off any accumulated fat.
- Spread spinach over meat.
- Layer zucchini over spinach and onion and green pepper over zucchini.
- Mix together tomato paste, tomato sauce, water, basil, oregano and pepper.
- Pour over layered casserole.
- Cover with foil and return to oven.
- Bake until vegetables are tender, about 30 minutes.
- During last 10 minutes of baking time, remove foil and top with shredded cheeses.
SAUCY BEEF AND VEGETABLE CASSEROLE
Ground beef (or ground turkey), shredded zucchini, spices, salsa, tomato soup, and corn are cooked with a garlic, sour cream, and Cheddar cheese biscuit topping. Even my toddler loves this recipe!
Provided by ACHOCOCAT
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 45m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
- In a large skillet over medium heat, brown the ground beef. Drain the beef, and mix in the zucchini, onion, garlic, and marjoram. Cook and stir until vegetables are tender. Mix in the salsa, tomato soup, and corn. Season with 1 teaspoon salt. Transfer to the prepared baking dish.
- In a medium bowl, mix the flour, baking powder, sugar, cream of tartar, 1/2 teaspoon salt, and garlic powder. Cut in the butter until the mixture resembles coarse crumbs. Stir in the Cheddar cheese, sour cream, and milk. Spread over the beef mixture in the baking dish.
- Bake covered in the preheated oven 25 minutes, or until the topping is golden brown and a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 501.1 calories, Carbohydrate 45.1 g, Cholesterol 83.2 mg, Fat 28.3 g, Fiber 2.6 g, Protein 18.9 g, SaturatedFat 15.1 g, Sodium 1274.7 mg, Sugar 8 g
SERBIAN GROUND BEEF, VEGGIE, AND POTATO BAKE
My boyfriend lived in Serbia for 3 years and always begs me to recreate some of his favorite dishes. Based on his sketchy explanations and a little research into Eastern European spices, I concocted this hearty and slightly spicy bake with ground beef, paprika, and vegetables like celery and peppers. Great with a glass of red wine!
Provided by amanda1432
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h25m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a casserole dish.
- In a skillet over medium heat, cook the beef until evenly brown. Remove beef from skillet, reserving juices, and set aside. Mix in the olive oil, and saute the green pepper, onion, carrot, and celery until tender.
- Return beef to the skillet, and season with paprika, salt, black pepper, red pepper, cinnamon, and cloves. Stir in the water and red wine until heated through. Dissolve the beef bouillon cube into the mixture. Remove skillet from heat, and mix in the half-and-half.
- Layer the bottom of the prepared casserole dish with enough potato slices to cover. Place the beef and vegetable mixture over the potatoes, and top with remaining potatoes.
- Cook, covered, 45 minutes in the preheated oven, or until the potatoes are tender.
Nutrition Facts : Calories 366.6 calories, Carbohydrate 27.2 g, Cholesterol 71.8 mg, Fat 18.1 g, Fiber 5 g, Protein 22.7 g, SaturatedFat 6.4 g, Sodium 566.5 mg, Sugar 4.4 g
BEST EVER BEEF AND POTATOES CASSEROLE
This is a ground beef casserole with potatoes I threw together one night and everyone loved it. Casseroles are usually so bland, but the Dubliner® cheese really gives this casserole a big punch of flavor.
Provided by Sarah
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Slice potatoes into medium rounds.
- Heat vegetable oil in a deep skillet over medium heat. Fry potato rounds until starting to turn brown, about 5 minutes per batch. Remove from oil and place on a paper towel-lined plate to drain. Set aside.
- Heat olive oil in a frying pan over medium-high heat. Cook onion and garlic in the hot oil until onion turns translucent, about 5 minutes. Add ground beef and cook and stir until browned and no pink remains, 5 to 7 minutes more. Drain the pan.
- Combine beef mixture and cream of chicken soup in a large bowl. Add mild Cheddar cheese and stir until combined. Season with salt and pepper.
- Combine panko bread crumbs with 1/3 of the Irish Cheddar cheese and melted butter.
- Spray a 2-quart baking dish with cooking spray and spread 1/2 of the potatoes in the bottom of the dish. Sprinkle with 1/3 of the Irish Cheddar cheese. Cover with 1/2 of the beef mixture. Repeat with remaining potatoes, Irish Cheddar, and beef mixture. Top with panko mixture.
- Bake, uncovered, in the preheated oven until browned and bubbly, about 30 minutes.
Nutrition Facts : Calories 660.9 calories, Carbohydrate 66.4 g, Cholesterol 88.4 mg, Fat 33.4 g, Fiber 6.6 g, Protein 28 g, SaturatedFat 14.6 g, Sodium 867.7 mg, Sugar 4 g
BEEF AND VEGETABLE STEW
This variation of beef stew is hearty, easy to make and low in fat. You can substitute venison for the beef. If you want to stretch out the recipe, try serving over cooked noodles.
Provided by Marianne
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h40m
Yield 6
Number Of Ingredients 13
Steps:
- Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
- Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
- Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
- Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 36.9 g, Cholesterol 64.9 mg, Fat 11.1 g, Fiber 7.5 g, Protein 31.1 g, SaturatedFat 3.5 g, Sodium 369.8 mg, Sugar 9.7 g
BEEF & VEGETABLE CASSEROLE
Long, slow cooking means the vegetables almost dissolve into this casserole, making it richer and easier to get past veg-phobic kids.
Provided by magoo_cmh
Time 2h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat 1 tbsp olive oil in a large pan then add the onion, carrot, leek, celery and garlic, and cook gently for 5 minutes, do not brown. Add the mushrooms and cook everything for a further 5 minutes then remove from the pan. Heat a little more olive oil in the pan, add the beef (in batches if necessary) and brown all over then stir the flour in well.
- Return the veg to the pan and add the thyme, stock, purée and Worcestershire sauce. Season and mix well. Bring to a gentle simmer and cook covered for 1 1/2 hours until tender, stirring occasionally. Serve with jacket potatoes, rice, pasta or mash.
VEGETABLE BEEF AND BISCUIT CASSEROLE
I found this recipe in a magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In 10-inch skillet over medium-high heat, cook beef until browned, stirring to separate meat. Spoon off fat.
- Stir in soups, water, mixed vegetables and Worcestershire sauce. Spoon into 3-quart baking dish. Bake at 400 for 10 minutes or until hot and bubbling. Meanwhile, cut each biscuit into quarters.
- Remove dish from oven; stir. Arrange biscuits on hot beef mixture. Top with cheese. Bake 10 minutes or until biscuits are golden brown.
Nutrition Facts : Calories 434.6, Fat 22.7, SaturatedFat 8.1, Cholesterol 77.1, Sodium 914.8, Carbohydrate 30.8, Fiber 3.3, Sugar 9, Protein 26.1
BEEF VEGGIE CASSEROLE
"This satisfying stew is a breeze to fix because it uses leftover roast beef and refrigerated biscuits," promises Patti Keith from Ebensburg, Pennsylvania. "With hearty chunks of potato and plenty of mixed vegetables, it makes a wonderful meal with a loaf of garlic bread."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine gravy mix and water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the beef, vegetables and potatoes; heat through. , Transfer to a greased 8-in. square baking dish. Top with biscuits. Bake, uncovered, at 400° for 12-16 minutes or until bubbly and biscuits are golden brown.
Nutrition Facts : Calories 399 calories, Fat 5g fat (1g saturated fat), Cholesterol 51mg cholesterol, Sodium 944mg sodium, Carbohydrate 58g carbohydrate (4g sugars, Fiber 4g fiber), Protein 30g protein.
BEEF, VEGETABLE AND CHEESE CASSEROLE
I am always looking for healthier ways of cooking for my family. This is one recipe that I have made and frozen for those hectic days. Originally found this one the Weight Watchers Site and tweaked it to my family's taste. 7 Points/6 Servings (Can be prepared and frozen for OMC)
Provided by Kathy in Fla
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 500ºF.
- Coat a baking sheet with cooking spray and spread tomatoes and zucchini over sheet. Roast vegetables for 10 to 12 minutes.
- Meanhwile, in a large, nonstick skillet, sauté beef, onion and garlic until beef is browned.
- Stir in tomato sauce and bring to a simmer.
- Spread beef mixture in a 9x9 baking dish and top with roasted vegetables.
- Reduce oven temperature to 350ºF.
- Whisk together cottage cheese, egg yolk, cheddar cheese, herbs, salt and pepper in a medium bowl.
- Spoon over roasted vegetables and smooth with a rubber spatula.
- Bake until very hot and bubbling around edges, about 35 minutes.
- Cut into six equal pieces and serve.
- (Note: If preparing casserole in advance and freezing it, make sure to thaw it completely in the refrigerator before baking it. Increase the baking time by 5 to 10 minutes.).
- Flavor Booster: To give this dish an Italian accent, substitute fat-free ricotta cheese for cottage cheese and use 1/4 cup grated Parmesan cheese in place of the cheddar. Sprinkle with 2 tablespoons minced fresh basil just before serving.
Nutrition Facts : Calories 210.8, Fat 7.7, SaturatedFat 3.2, Cholesterol 77.5, Sodium 375.3, Carbohydrate 11, Fiber 2.3, Sugar 6, Protein 24.5
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