Herbed Beef Vegetable Casserole Recipes

VEGETABLE BEEF CASSEROLE

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.

HERBED BEEF VEGETABLE CASSEROLE

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.

HERBED BEEF STEW

Steps:

• In a Dutch oven, brown meat in oil. Add the water, onion, seasonings and tomato paste. Cover and simmer for 1-1/2 hours or until meat is tender. , Stir in potatoes, carrots and green pepper; simmer 30 minutes. Add additional water if necessary. Stir in remaining ingredients; cover and simmer 20 minutes.

HERBED HARVEST VEGETABLE CASSEROLE

Steps:

• Grease a 2-1/2-qt. baking dish and arrange half the potato slices in overlapping rows. Dot with half the butter. Sprinkle with half the sage, tarragon, peppers, onion, rice and zucchini. Dot with remaining butter and repeat layering. , Cover and bake at 350° for 1-1/2 hours or until potatoes are tender. Uncover; top with tomato slices and cheese. Bake 10 minutes longer or until tomatoes are warm and cheese is melted. Remove from oven; cover and let stand for 10 minutes before serving.

HERBED BEEF-VEGGIE CASSEROLE

Steps:

• In a Dutch oven, over medium heat, brown beef; drain.
• Add the next 5 ingredients; cook until tender.
• Add tomatoes, rice and 1/2 cup cheese, broth and seasonings; mix well.
• Pour into a greased 13x9 inch baking dish.
• Sprinkle with the remaining cheese.
• Bake, uncovered, at 350 degrees for 30 minutes or until heated.

VEGETABLE BEEF CASSEROLE

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.