Yield: 8 servings.

3 medium unpeeled
1 teaspoon dried thyme potatoes, sliced
1 teaspoon pepper
3 carrots, sliced
4 medium tomatoes, peeled,
3 celery ribs, sliced seeded and chopped
2 cups fresh or frozen green
1 cup (4 ounces) shredded beans reduced-fat cheddar
1 medium onion, chopped cheese
1 pound ground round

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 and pepper. Repeat layers. Top with tomatoes. Cover and bake at 400º for 15 minutes. Reduce heat to 350º; 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.

 

Summary
Recipe Name
Vegetable Beef Casserole
Published On
Average Rating
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