Beefy Vegetable Casserole Recipes

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

Ingredients

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

Ingredients

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

CHEESY BEEFY CASSEROLE

Cheesy Beefy Casserole image

A layered ground beef casserole with cream cheese, cottage cheese and topped with cheddar cheese. I believe this recipe came from Knudsen's "Cooking for Compliments".

Provided by SharleneW

Categories Cheese

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

12 ounces egg noodles
1 1/2 lbs lean ground beef
1 teaspoon vegetable oil
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
3/4 teaspoon salt
fresh ground black pepper
1/2 cup sour cream
1 (3 ounce) package cream cheese, softened
1 cup low fat cottage cheese
6 green onions, including some of the green part, sliced
1/2 green bell pepper, seeded and chopped
2 cups grated cheddar cheese

Steps:

Cook egg noodles per package directions.
Preheat oven to 350°F.
In a large skillet over medium-high heat, brown beef until meat is no longer pink, about 5 minutes.
Add oil if needed.
Add tomato sauce, tomatoes, salt and pepper and simmer 5 minutes.
With an electric mixer, beat together sour cream, cream cheese, and cottage cheese in a medium bowl.
Fold in onions and bell pepper and mix well.
In 9 x 13-inch baking dish lightly coated with cooking spray, add half of the noodles, half the cheese mixture and half the meat mixture in layers.
Repeat layers, ending with meat.
Top with cheddar cheese.
Cover and bake 30 minutes.
Uncover and bake until bubbly, about 15 minutes longer.
Let stand 5 to 10 minutes before serving.