Beefandvegetablecasserole Recipes

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VEGETABLE BEEF CASSEROLE



Vegetable Beef Casserole image

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

3 medium potatoes, sliced
3 carrots, sliced
3 celery ribs, sliced
2 cups cut fresh or frozen cut green beans
1 medium onion, chopped
1 pound lean ground beef (90% lean)
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon pepper
4 medium tomatoes, peeled, seeded and chopped
1 cup shredded cheddar cheese

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



Beef & vegetable casserole image

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

2 celery sticks, thickly sliced
1 onion, chopped
2 really big carrots, halved lengthways then very chunkily sliced
5 bay leaves
2 thyme sprigs, 1 whole and 1 leaves picked
1 tbsp vegetable oil
1 tbsp butter
2 tbsp plain flour
2 tbsp tomato purée
2 tbsp Worcestershire sauce
2 beef stock cubes, crumbled
850g stewing beef (featherblade or brisket works nicely), cut into nice large chunks

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

BEEF & VEGETABLE CASSEROLE



Beef & vegetable casserole image

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 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

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 AND VEGETABLE SKILLET BAKE



Beef and Vegetable Skillet Bake image

Give chicken the night off with Beef and Vegetable Skillet Bake. Crescent roll dough gives this beef and vegetable skillet an easy and impressive crust.

Provided by My Food and Family

Categories     Recipes

Time 45m

Yield 4 servings

Number Of Ingredients 7

1 lb. extra-lean ground beef
1/2 lb. sliced fresh mushrooms
1 onion, chopped
2 cups frozen peas and carrots
1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup
1/4 lb. (4 oz.) 2% Milk VELVEETA, cut into 1/2-inch cubes
1 can (8 oz.) refrigerated reduced-fat crescent dinner rolls

Steps:

  • Heat oven to 375ºF.
  • Brown meat in large ovenproof nonstick skillet. Add mushrooms and onions; cook 8 to 10 min. or until liquid from mushrooms is cooked off, stirring occasionally. Stir in frozen vegetables and soup; bring to boil. Add VELVEETA; stir. Remove from heat.
  • Unroll crescent dough; separate into 8 triangles. Place over meat mixture, with short sides of triangles along edge of skillet and points overlapping in center.
  • Bake 12 to 15 min. or until crust is golden brown. Remove from heat. Let stand 5 min. before serving.

Nutrition Facts : Calories 410, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 970 mg, Carbohydrate 42 g, Fiber 3 g, Sugar 14 g, Protein 29 g

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