Welcome to the world of hearty and flavorful cuisine! In this article, we'll take you on a culinary journey to discover the best recipe for a mouthwatering vegetable beef casserole. Whether you're a seasoned cook or just starting out, this dish is a perfect blend of tender beef, crisp vegetables, and a creamy sauce that will tantalize your taste buds. With easy-to-follow instructions and tips from experienced chefs, you'll be able to create a casserole that will be the star of any dinner table. So gather your ingredients, put on your apron, and let's embark on a delicious adventure as we explore the best recipe for vegetable beef casserole!
Here are our top 7 tried and tested recipes!
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.
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
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
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.
ASIAN BEEF & VEGETABLE CASSEROLE
Enjoy Asian flavours but wanting a low cost meal? Then this recipe - which uses slow-cooking to get lots of flavour from some of the cheaper cuts of beef - may be just what you're looking for. Michelle Southan's recipe for Asian Beef and Vegetable Casserole is from the August 2007 issue of the 'Australian Good Taste' magazine. Michelle suggests that you "put away your wok and get ready for aromatic slow-cooked beef, Asian style". Some conversions which may be useful in making this recipe: 90g = 3oz; 300g = approx. 91/2oz; 1.5 kg = 3lbs; 4cm = 11/2"; 125ml = 4 fluid ounces; 500ml = 16 fluid ounces.
Provided by bluemoon downunder
Categories One Dish Meal
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 180°C/350°-375°F/4-5 gas mark; place the flour on a plate and season with salt and pepper, add the beef and toss to coat; shake off any excess.
- Heat half the oil in a 4L (16-cup) capacity flameproof, ovenproof casserole dish over a medium heat; add half the beef and cook for 2-3 minutes each side or until brown; transfer the cooked beef pieces to a plate; repeat with remaining oil and beef, reheating the dish between batches.
- Add the onion and carrot to the pan and cook, stirring, for 5 minutes or until the onion is soft; add the star anise, ginger and lemon grass, and stir to combine.
- Add the beef, stock, brandy and tomato paste to the dish; cover and bake for 1 1/2 hours or until the beef is tender.
- Meanwhile, cook the beans in a medium saucepan of boiling water for 3-4 minutes or until they are bright green and tender crisp; drain.
- Add the beans to the beef mixture and stir to combine.
- Top the beef mixture with coriander and serve with steamed rice.
- FREEZING TIPS: Cool at the end of step 6; transfer to an airtight container; lbel, date and freeze for up to three months; thaw in the fridge overnight; reheat the oven to 180°C (see above for conversions); reheat and continue from step 7.
HERBED BEEF VEGETABLE CASSEROLE
If your family is resistant to eating vegetables, offer them this dish! Eggplant, zucchini, onion and yellow pepper are disguised in a beefy tomato sauce. - Betty Blandford, Johns Island, South Carolina
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add the eggplant, zucchini, onion, yellow pepper and garlic; cook until tender. Add tomatoes, rice, 1/2 cup cheese, broth and seasonings; mix well. , Transfer to a greased 13x9-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.
Nutrition Facts : Calories 257 calories, Fat 12g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 434mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 3g fiber), Protein 21g protein.
CHINESE BEEF VEGETABLE CASSEROLE
Steps:
- 1. Brown beef and remove.
- 2. Brown onion and celery.
- 3. Add frozen vegetables, noodles and flavor packet.
- 4. Cover; simmer 5 minutes.
- 5. Add beef and soy sauce, if desired.
- 6. Serve.
Tips:
- For a bolder flavor, use a dark beer such as stout or porter.
- If you don't have Worcestershire sauce, you can substitute soy sauce or tamari.
- To make the casserole ahead of time, cook it according to the recipe and then let it cool completely. Store the casserole in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
- When you're ready to serve the casserole, reheat it in a 350°F oven until it's heated through.
- Serve the casserole with mashed potatoes, rice, or noodles.
Conclusion:
Vegetable beef casserole is a hearty and comforting dish that's perfect for a weeknight meal. It's easy to make and can be tailored to your own taste preferences. With a few simple ingredients, you can create a delicious casserole that the whole family will enjoy.
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