Vegetable Beef Casserole

Casseroles, Comfort Food, Dinner


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


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, 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.


Canned tomatoes


1 serving: 326 calories, 13g fat (6g saturated fat), 66mg cholesterol, 607mg sodium, 30g carbohydrate (7g sugars, 6g fiber), 23g protein.