Beefy Vegetable Bake 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.

EGGY VEGGIE BAKE



Eggy Veggie Bake image

Yummy dish that I created one night. You could add just about anything to it. Could be breakfast, lunch, or dinner! Warm, fresh, and dee-lish! I like mine with a dollop of sour cream and some slices of avocado.

Provided by VenturaMama77

Categories     Breakfast and Brunch     Eggs

Time 45m

Yield 4

Number Of Ingredients 14

1 tablespoon olive oil
1 cup sliced halved zucchini
3 green onions, chopped
½ sweet onion, thinly sliced
2 roma (plum) tomatoes, chopped
½ cup chopped fresh mushrooms
3 cups chopped baby spinach
½ lemon, juiced
Worcestershire sauce to taste
hot sauce to taste
garlic powder to taste
salt and ground black pepper to taste
1 ½ cups liquid egg substitute
¼ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8 inch baking dish with cooking spray.
  • Heat the olive oil in a skillet over medium-high heat. Place zucchini, green onions, onion, tomatoes, mushrooms, and spinach in the skillet. Sprinkle with lemon juice, Worcestershire sauce, and hot sauce. Season with garlic powder, salt, and pepper. Cook until tender. Transfer to the prepared baking dish. Pour egg substitute over the vegetables in the dish. Top with cheese.
  • Bake 20 minutes in the preheated oven, or until egg substitute is set and cheese is melted. Cut with a spatula and enjoy!

Nutrition Facts : Calories 175.2 calories, Carbohydrate 8.1 g, Cholesterol 10 mg, Fat 9.7 g, Fiber 2.5 g, Protein 15.7 g, SaturatedFat 3 g, Sodium 268.4 mg, Sugar 3.3 g

GARDEN VEGETABLE BAKE



Garden Vegetable Bake image

Fat-free and reduced-fat ingredients plus lots of veggies invite a second look at an easy egg bake.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 55m

Yield 6

Number Of Ingredients 10

1/2 cup grated reduced-fat Parmesan cheese topping
1 cup chopped zucchini
2/3 cup whole kernel sweet corn (from 15.25-oz can)
1 small tomato, chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
3/4 cup Bisquick Heart Smart® mix
1 cup fat-free (skim) milk
1/2 cup fat-free egg product or 4 egg whites
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Sprinkle 1/4 cup of the cheese in baking dish. Top with zucchini, corn, tomato and onion. Sprinkle remaining 1/4 cup cheese over vegetables.
  • In small bowl, stir remaining ingredients until blended. Pour over vegetables and cheese.
  • Bake uncovered 32 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 140, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 5 g, TransFat 0 g

VEGETABLE BAKE



Vegetable Bake image

Even finicky eaters may change their minds about vegetables when they taste this rich cheesy casserole from Violet Klause of Onoway, Alberta. "It couldn't be easier to whip up," she says. "And it's so creamy and comforting that my grandchildren would never guess how nutritious it is."

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8-10 servings.

Number Of Ingredients 9

1 package (16 ounces) frozen cauliflower, thawed
1 can (15-1/4 ounces) whole kernel corn, drained
4 cups frozen broccoli florets, thawed
1 can (14-3/4 ounces) cream-style corn
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
2 cups shredded Swiss cheese
1 jar (4-1/2 ounces) sliced mushrooms, drained
1-1/2 cups soft rye bread crumbs (about 3 slices)
2 tablespoons butter, melted

Steps:

  • In a large bowl, combine the first seven ingredients. Pour into a greased 13x9-in. baking dish. Combine bread crumbs and butter; sprinkle over top., Bake, uncovered, at 375° for 30-35 minutes or until bubbly. Let stand for 5 minutes before serving.

Nutrition Facts :

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

BEEFY VEGETABLE SOUP



Beefy Vegetable Soup image

This beefy vegetable soup is perfect if you are feeding a crowd, but can easily be scaled down.

Provided by Linda Yutzy

Categories     Beef Soup

Time 2h20m

Yield 120

Number Of Ingredients 15

12 cups diced peeled potatoes
12 cups frozen sliced carrots
12 cups frozen peas
12 cups frozen lima beans
9 cups frozen cut green beans
9 cups diced celery
1 (16 ounce) package small shell pasta
water to cover
4 quarts tomato sauce
2 (32 ounce) cans chicken broth
10 pounds ground beef
4 cups diced onions
3 tablespoons salt
2 tablespoons dried basil
1 ½ teaspoons pepper

Steps:

  • In several large kettles, combine the first seven ingredients. Add water to cover. Add tomato sauce and broth.
  • In other large skillet, cook ground beef and onions until meat is browned and crumbly, about 5 minutes. Drain. Add to vegetable mixture. Season with salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until celery is tender.

Nutrition Facts : Calories 137 calories, Carbohydrate 16.3 g, Cholesterol 28.3 mg, Fat 3.3 g, Fiber 3.6 g, Protein 11.3 g, SaturatedFat 0.8 g, Sodium 482.1 mg, Sugar 3.6 g

SCALLOPED VEGETABLE BAKE RECIPE BY TASTY



Scalloped Vegetable Bake Recipe by Tasty image

Here's what you need: medium zucchinis, medium potatoes, medium carrots, medium eggs, butter, milk, nutmeg, dried basil, dried thyme, salt, pepper, all-purpose flour, shredded cheddar cheese

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 6 servings

Number Of Ingredients 13

2 medium zucchinis, washed
3 medium potatoes, washed and peeled
5 medium carrots, washed and peeled
4 medium eggs
⅓ cup butter, melted
⅔ cup milk
⅛ teaspoon nutmeg
½ teaspoon dried basil
½ teaspoon dried thyme
salt, to taste
pepper, to taste
1 cup all-purpose flour
1 ½ cups shredded cheddar cheese

Steps:

  • Preheat the oven to 350ºF (180ºC). Line a 10-inch (25-cm) springform pan with parchment paper.
  • Carefully slice the zucchini, potatoes, and carrots very thinly with a mandoline or a sharp knife. Watch your fingers!
  • In a large bowl, combine the eggs, melted butter, and milk, and whisk until combined.
  • Add the nutmeg, basil, thyme, salt, pepper, and flour, and whisk well.
  • Add the sliced veggies to the batter and stir well until the slices are well-coated.
  • Add half of the vegetables slices to the prepared pan and flatten with a spoon.
  • Sprinkle the cheese over the vegetables.
  • Top with the rest of the vegetables and cover the pan with aluminum foil.
  • Bake for about 1½ hours, until the vegetables are fully cooked and tender.
  • Let cool for at least 10 minutes, and release the springform, slice, and serve.
  • Enjoy!

Nutrition Facts : Calories 421 calories, Carbohydrate 40 grams, Fat 22 grams, Fiber 4 grams, Protein 16 grams, Sugar 5 grams

MIXED VEGETABLE BAKE



Mixed Vegetable Bake image

Simple seasonings are all you need to flavor colorful roasted vegetables.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 6

Number Of Ingredients 11

1 lb medium red potatoes, (about 4), cut into 1/8-inch slices
1 large onion, cut in half and into 1/4-inch slices
2 medium carrots, peeled, cut into 1/4-inch slices
1/4 cup extra-virgin olive oil
2 teaspoons finely chopped garlic
1 teaspoon dried thyme leaves
1 teaspoon dried tarragon leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium red bell pepper, cut into 1/4-inch slices
1 medium zucchini, cut into 1/4-inch slices

Steps:

  • Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray.
  • Place potatoes, onion and carrots in baking dish; toss with half each of the oil, garlic, thyme, tarragon, salt and pepper. Bake 10 minutes.
  • Meanwhile, in medium bowl, toss bell pepper and zucchini with remaining oil and seasonings. Stir into mixture in baking dish. Bake 30 to 35 minutes longer or until vegetables are tender; stirring halfway through bake time.

Nutrition Facts : Calories 180, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 4 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 4 g, TransFat 0 g

BEEFY VEGETABLE SOUP



Beefy Vegetable Soup image

Beef and veggies come together in this one-pot soup - perfect for a hearty dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 7

1 lb ground beef sirloin
1 cup chopped green bell pepper
2 cans (14.5 oz each) Mexican-style stewed tomatoes with jalapeño peppers, garlic and onion, undrained, chopped
1 can (8 oz) no-salt-added tomato sauce
3/4 cup fat-free beef broth
1 bag (16 oz) frozen stew vegetables
1/8 teaspoon salt

Steps:

  • In 4-quart Dutch oven, cook beef and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • Add tomatoes, tomato sauce and broth; heat to boiling. Stir in vegetables and salt. Reduce heat. Cover; simmer 30 minutes or until vegetables are tender.

Nutrition Facts : Calories 190, Carbohydrate 21 g, Fiber 5 g, Protein 17 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 650 mg

BEEFY VEGETABLE CASSEROLE



Beefy Vegetable Casserole image

This is such an easy and cheap meal to make. We love casseroles in the winter and this one is a favorite. NOTE: I have changed this recipe as it was brought to my attention that I missed a step, to cover with foil.

Provided by mommyoffour

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb ground beef
1 (16 ounce) can tomatoes, chopped
1 lb carrot, pared and sliced
6 large potatoes, peeled and sliced
1 teaspoon salt
1/4 teaspoon pepper
1 small onion, chopped
1 tablespoon tapioca

Steps:

  • Brown beef and remove from pan.
  • Brown onions in beef drippings and drain.
  • Put all ingredients into medium casserole.
  • Cover casserole with foil.
  • Bake at 350 for 1 hour.
  • After 30 minutes remove foil and bake uncovered.

Nutrition Facts : Calories 462.3, Fat 0.7, SaturatedFat 0.2, Sodium 621, Carbohydrate 104.9, Fiber 13.9, Sugar 8.1, Protein 12.4

BEEFY VEGETABLE BAKE



Beefy Vegetable Bake image

Make and share this Beefy Vegetable Bake recipe from Food.com.

Provided by MizzNezz

Categories     One Dish Meal

Time 1h42m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 medium sliced potatoes, peeled if you wish
3 carrots, sliced
3 celery ribs, sliced
2 cups fresh green beans
1 cup chopped onion
1 lb ground beef (I use lean)
1 teaspoon thyme
1 teaspoon salt
1 1/4 teaspoons pepper
4 tomatoes, peeled,seeded,and chopped

Steps:

  • Layer half the vegetables in 3 qt casserole.
  • Crumble on half the uncooked ground beef.
  • Mix thyme, salt, and pepper.
  • Sprinkle half on top of ground beef.
  • Repeat layers.
  • Top with tomatoes.
  • Cover and bake at 375* for about 1-1/2 hour, until done.

Nutrition Facts : Calories 298.3, Fat 11.8, SaturatedFat 4.5, Cholesterol 51.4, Sodium 488.2, Carbohydrate 30.9, Fiber 6.2, Sugar 6.4, Protein 18.3

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