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
VEGETABLE AND MEAT CASSEROLE
I got this from Lidia's Italy but made some changes. The original recipe uses ground turkey, no carrots or celery. I spiced it up a bit and use what ever veggies I have on hand and lots of them. I was surprised how much my family enjoyed this and it changes every time I make it.
Provided by Jennifer S
Categories Casseroles
Time 1h15m
Number Of Ingredients 13
Steps:
- 1. Heat oven to 350. Pour 1 tbs olive oil into a large skillet, heat to medium hot Chop all your vegetables into small cubes Except potatoes. Cook, add salt to taste, don't brown just soften-remove to a bowl
- 2. In another bowl combine your beef and sausage and put in pan with another tbs of oil if needed. Cook through, breaking up the meat and pour off the grease. Toast the tomato paste, and then stir it into the meat mixture. Add the vegetables. Combine. Stir in the wine or broth and simmer until mostly evaporated.
- 3. Oil a 10 x 15 pan, toss potatoes in 1 tbs oil and layer in bottom of pan. Sprinkle the cheeses. Layer the meat and vegetable mixture thinly and sprinkle more cheese. Put final layer of meat and vegetables and cheese again. Cover with foil being sure the top is tented so the cheese doesn't stick. Bake for 20 minutes, remove foil and bake for 10 more minutes until cheese browns.
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
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