VEGETABLE STUFFED CASSEROLE RECIPES

Name: Vegetable Beef Casserole
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 6 servings.
Ingredients: 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

VEGETABLE BEEF CASSEROLE RECIPE: HOW TO MAKE IT

Vegetable Beef Casserole Recipe: How to Make It image

This easy one-dish recipe has been a family favorite ever since my husband's aunt handed it down to me 35 years ago. Try adding whatever vegetables you have on hand. A simple salad goes nicely with this dish. —Evangeline Rew, Manassas, Virginia

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 35 minutes

Prep Time 20 minutes

Cook Time 01 hours 15 minutes

Yield 6 servings.

Number Of Ingredients 11

Ingredients

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

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.

Nutrition Facts : Calories 326 calories, FatContent 13g fat (6g saturated fat), CholesterolContent 66mg cholesterol, SodiumContent 607mg sodium, CarbohydrateContent 30g carbohydrate (7g sugars, FiberContent 6g fiber), ProteinContent 23g protein.

VEGETABLE & BEEF STUFFED RED PEPPERS RECIPE: HOW TO MAKE IT

Vegetable & Beef Stuffed Red Peppers Recipe: How to Make It image

I love making this stuffed pepper recipe. It's one of the few ways I can get my husband to eat veggies. Make it meatless by replacing the beef with eggplant and adding more vegetables like mushrooms or squash. You can also replace the rice with barley, couscous or even orzo. —Jennifer Zimmerman, Avondale, Arizona

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 15 minutes

Prep Time 35 minutes

Cook Time 40 minutes

Yield 6 servings.

Number Of Ingredients 14

Ingredients

6 medium sweet red peppers
1 pound lean ground beef (90% lean)
1 tablespoon olive oil
1 medium zucchini, chopped
1 medium yellow summer squash, chopped
1 medium onion, finely chopped
1/3 cup finely chopped green pepper
2 cups coarsely chopped fresh spinach
4 garlic cloves, minced
1 cup ready-to-serve long grain and wild rice
1 can (8 ounces) tomato sauce
1/2 cup shredded part-skim mozzarella cheese
1/4 teaspoon salt
3 slices reduced-fat provolone cheese, halved

Steps:

Preheat oven to 350°. Cut and discard tops from red peppers; remove seeds. In a 6-qt. stockpot, cook peppers in boiling water until crisp-tender, 3-5 minutes; drain and rinse in cold water., In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes. Remove with a slotted spoon; pour off drippings., In same pan, heat oil over medium heat; saute zucchini, yellow squash, onion and green pepper until tender, 4-5 minutes. Add spinach and garlic; cook and stir until spinach is wilted, about 1 minute. Stir in cooked beef, rice, tomato sauce, mozzarella cheese and salt., Place red peppers in a greased 8-in. square baking dish. Fill with meat mixture. Bake, covered, until peppers are tender, 35-40 minutes. Top with provolone cheese; bake, uncovered, until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 287 calories, FatContent 13g fat (5g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 555mg sodium, CarbohydrateContent 21g carbohydrate (8g sugars, FiberContent 5g fiber), ProteinContent 23g protein. Diabetic Exchanges 3 lean meat

More about "vegetable stuffed casserole recipes"

VEGETABLE BEEF CASSEROLE RECIPE: HOW TO MAKE IT

This easy one-dish recipe has been a family favorite ever since my husband's aunt handed it down to me 35 years ago. Try adding whatever vegetables you have on hand. A simple salad goes nicely with this dish. —Evangeline Rew, Manassas, Virginia
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 35 minutes
Category Dinner
Calories 326 calories per serving

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.

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VEGETABLE & BEEF STUFFED RED PEPPERS RECIPE: HOW TO MAKE IT

I love making this stuffed pepper recipe. It's one of the few ways I can get my husband to eat veggies. Make it meatless by replacing the beef with eggplant and adding more vegetables like mushrooms or squash. You can also replace the rice with barley, couscous or even orzo. —Jennifer Zimmerman, Avondale, Arizona
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 15 minutes
Category Dinner
Calories 287 calories per serving

Preheat oven to 350°. Cut and discard tops from red peppers; remove seeds. In a 6-qt. stockpot, cook peppers in boiling water until crisp-tender, 3-5 minutes; drain and rinse in cold water., In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes. Remove with a slotted spoon; pour off drippings., In same pan, heat oil over medium heat; saute zucchini, yellow squash, onion and green pepper until tender, 4-5 minutes. Add spinach and garlic; cook and stir until spinach is wilted, about 1 minute. Stir in cooked beef, rice, tomato sauce, mozzarella cheese and salt., Place red peppers in a greased 8-in. square baking dish. Fill with meat mixture. Bake, covered, until peppers are tender, 35-40 minutes. Top with provolone cheese; bake, uncovered, until cheese is melted, about 5 minutes.

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