Herbedbeefveggiecasserole Recipes

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VEGETABLE BEEF CASSEROLE



Vegetable Beef Casserole image

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

1 lb lean ground beef
1 egg white
1 cup breadcrumbs
1/2 teaspoon garlic powder
2/3 cup skim milk
5 ounces frozen spinach, thawed and drained
2 -3 zucchini, thinly sliced
1 medium onion, sliced and separated into rings
1 medium green pepper, thinly sliced
1 (6 ounce) can no-added-salt tomato paste
1 (8 ounce) can no-salt-added tomato sauce
1/4 cup water
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
fresh ground pepper
1/2 cup shredded part-skim mozzarella cheese
1 cup shredded part-skim farmer cheese

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.

BEEF VEGGIE CASSEROLE



Beef Veggie Casserole image

"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

1 envelope mushroom gravy mix
3/4 cup water
2 cups cubed cooked beef
2 cups frozen mixed vegetables
2 medium potatoes, peeled, cubed and cooked
1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits

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.

VEGETABLE BEEF CASSEROLE



Vegetable Beef Casserole image

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

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
salt
garlic powder
4 medium tomatoes, chopped
1 -1 1/2 cup sharp cheddar cheese, shredded

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

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