Vegetable Beef Casserole Recipe
Recipes for Everyday Cooking
Vegetable Beef Casserole
3 medium unpeeled potatoes, sliced
3 carrots, sliced
3 celery ribs, sliced
2 cups fresh or frozen green beans
1 medium onion chopped
1 pound lean ground round
1 teaspoon dried thyme
1 teaspoon pepper
4 medium tomatoes, peeled, seeded and chopped
1 cup (4 ounces) shredded reduced fat cheddar cheese
In a 3-quart 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.
Yield: 8 servings.
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