Beefandvegetablecasserole Recipes

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SAUCY BEEF AND VEGETABLE CASSEROLE



Saucy Beef and Vegetable Casserole image

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

1 pound ground beef
1 cup shredded zucchini
1 small onion, chopped
1 clove garlic, minced
½ teaspoon dried marjoram
½ cup salsa
1 (10.75 ounce) can condensed tomato soup
1 (15 ounce) can whole kernel corn, drained
1 teaspoon salt
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons white sugar
½ teaspoon cream of tartar
½ teaspoon salt
⅛ teaspoon garlic powder
½ cup butter
½ cup shredded Cheddar cheese
½ cup sour cream
1 cup milk

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

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

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

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.

CLASSIC BEEF STEW



Classic Beef Stew image

From the inviting aroma to the hearty taste, every bite of this beef stew recipe promises warmth, comfort and satisfaction. When a pot of beef stew is simmering away on your stovetop, it's clear to everyone that a great meal is in the making.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 3h45m

Yield 4

Number Of Ingredients 14

1 tablespoon vegetable oil or shortening
1 lb boneless beef chuck, tip or round roast, cut into 1-inch cubes
3 cups water
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium carrots, cut into 1-inch pieces
1 large unpeeled potato, cut into 1 1/2-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1 medium stalk celery, cut into 1-inch pieces
1 small onion, chopped (1/4 cup)
1 teaspoon salt
1 dried bay leaf
1/2 cup cold water
2 tablespoons Gold Medal™ all-purpose flour

Steps:

  • In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides.
  • Add water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.
  • Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.
  • In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.

Nutrition Facts : Calories 350, Carbohydrate 24 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 4 g, TransFat 1/2 g

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Top Asked Questions

What is beef and vegetable casserole?
Beef and Vegetable Casserole is a hearty winter meal. It’s basically a one-pot wonder and that makes it very easy to put together. All the prep work happens at the start so there’s no fussing about come dinner time. The whole meal just sits in the oven to cook until it’s ready.
What is the best way to cook beef and vegetables?
Add the beef broth and some hot water to the pot until the liquid level is about 1 inch above the beef. Cover and reduce heat to low. Cover and ​simmer for 1 1/2 to 2 hours or until the meat is tender. Add the potatoes, carrots, and celery. Cover and continue to cook, stirring occasionally, for 20 to 30 minutes longer, until vegetables are tender.
What are the ingredients in a green bean casserole?
Ingredients 1 3 medium potatoes, sliced 2 3 carrots, sliced 3 3 celery ribs, sliced 4 2 cups cut fresh or frozen cut green beans 5 1 medium onion, chopped 6 1 pound lean ground beef (90% lean) 7 1 teaspoon dried thyme 8 1 teaspoon salt 9 1 teaspoon pepper 10 4 medium tomatoes, peeled, seeded and chopped 11 1 cup shredded cheddar cheese More ...
What do you put in a 3qt casserole?
In a 3-qt. casserole, layer half of the potatoes, carrots, celery, green beans and onion. Crumble half of the uncooked beef over vegetables. Sprinkle with 1/2 teaspoon each of thyme, salt and pepper.

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