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

Vegetable Beef Casserole

potatoes,

carrots, sliced

celery ribs, sliced

green beans

onion,

beef

thyme

salt

pepper

peeled,

cheddar cheese

One of the big problems with this recipe is that the seasonings aren't evenly distributed throughout all of the vegetables and meat.  It's made worse by the fact that as it cooks, water is released which trickles down through the layers and washes the seasonings to the bottom of the baking dish.  The end result is a bland tasting casserole.

A far better way to make the recipe is this:

After you cut all of the vegetables, brown the ground beef in a pot but DON'T DRAIN THE FAT.  Remove the pot from the heat.  Sprinkle the seasonings over the beef, and stir well.  Now combine the vegetables with the beef in the pot, and again stir well until all the vegetables are coated with the fat.  This fat will act as a glue to help the seasonings stick to all of the meat and vegetables.  Now transfer everything to a baking dish, top with the tomatoes, and cook at the time and temperature the recipe specifies (although I personally think leaving it in the oven an additional 10-15 minutes is better).

The end result is a much better tasting casserole - the seasonings are evenly distributed throughout and they will continue to adhere to everything even as the water is released during cooking.  Plus, by not needlessly arranging all of the ingredients in layers as the recipe calls for, you save a lot of time.

<p>I made this recipe. I had high hopes for it..but was skeptical about just salt, pepper and thyme.  And too many potatoes.  I followed the directions as written. But, sorry to say it was bland and tasteless.  It needs something else. Perhaps beef broth?  Just something I will never make again. </p>

good but next time I would put layer of potatoes on bottom and layer on top then cheese.  This would keep hamburger moist.

I precooked and drained my ground beef in the microwave because I had 81% ground beef to use and wanted to not have so much cooked blood and grease in the casserole. I also just diced up four Roma tomatoes that I had on hand. The recipe turned out well, and the thyme added a nice flavor.

This was delicious.  I used zucchini and corn along with the other veggies, except the carrots.  I cooked the meat before hand, it just seemed weird to add it raw even though I know it gets cooked.  I also added some basil, oregano and parsley.  I will be making this again, especially when the weather turns cool this fall.  I love one dish meals.

I used ground bison with minced garlic and peas.  It was very tasty.  My daughter wanted seconds, which is rare.

So good, and so easy!  The potatoes were tasty, having been cooked with the meat.

Very good as listed!   Love being able to use veggies on hand.    (But curious what composes Prairie Heritage Herbs for a variation....?)

I put garlic cloves (minced) in the meat, added some creaole seasoning and it was pretty good. My family wants it again.Next time I will add bacon.

vegetable beef casserole

Prep Time: 20 minutes

Cook Time: 1 hours, 15 minutes

Total: 1 hours, 35 minutes

Servings: 6

Author : Taste of Home

Ingredients

Instructions

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