Beefy Vegetable Casserole Recipes

VEGETABLE BEEF CASSEROLE

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.

VEGETABLE BEEF CASSEROLE

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.

SAUCY BEEF AND VEGETABLE CASSEROLE

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.

BEEF AND VEGETABLE CASSEROLE

Steps:

• Cook bacon until crisp and then crumble it.
• Reserve pan drippings.
• Cut beef into cubes.
• Shake a few cubes at a time in a paper bag containing the flour, salt, and pepper.
• Brown beef cubes on all sides in bacon drippings.
• Put beef cubes in a 9 x 13 pan or a 3 quart casserole.
• Pour wine and beef bouillon (1 beef bouillon cube dissolved in 1 1/2 cups of heated water) over beef Cover casserole with lid or foil and bake at 350°F for one hour.
• Stir the crumbled bacon, potatoes, onion, garlic, carrots, and green beans into meat mixture.
• Cover and bake 1 hour longer or until vegetables are done.
• I usually season the final product with a little more salt and pepper.
• I serve this with steamed rice.
• Note: If you do not have wine, substitute it with 1 cup of water and the casserole will still taste great.

BEEFY VEGETABLE CASSEROLE

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.

BEEF & VEGETABLE CASSEROLE

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.

CHEESY BEEFY CASSEROLE

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.