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.

BEEF VEGGIE CASSEROLE

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.

BEEFY VEGETABLE BAKE

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.

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 & 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.

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.

GROUND BEEF AND MASHED POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom and sides of a 9x13-inch baking dish with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add yellow onion, bell peppers, celery, and 1/2 of the green onion; saute until vegetables are soft, about 5 minutes. Add garlic, tomato sauce, 1/2 of the parsley, paprika, garlic powder, onion powder, red pepper flakes, meat tenderizer, salt, and pepper; cook until fragrant, about 1 minute. Stir in Worcestershire sauce and browning sauce. Drain oil and remove from the heat.
• Line the prepared baking dish with refrigerated biscuits; divide them evenly and spread out to cover the pan, overlapping if necessary. Spread drained ground beef mixture evenly on top of the biscuits. Spread diced tomatoes over the beef, then evenly scatter frozen vegetables. Spread mashed potatoes over the top, and sprinkle with remaining green onions, Cheddar cheese, and remaining parsley. Cover with foil.
• Bake in the preheated oven for 25 to 30 minutes. Remove foil and bake until cheese is golden and melted, another 5 minutes. Serve immediately.

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.