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
  • Ad
  • 1 lb. lean ground beef
  • 1 tsp. dried thyme
  • 1 tsp. 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 tsp. each of thyme and pepper. Repeat layers. Top with tomatoes. Cover and bake at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake about 1 hour longer or until veggies are tender and meat is done. Sprinkle with cheese; cover and let stand until cheese is melted. 8 servings.

By Robin from Washington, IA


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August 2, 20060 found this helpful

This sounds like a wonderful recipe, but would it still turn out okay if you browned & drained the ground beef first? This would SIGNIFICANTLY the lower the fat content of this casserole. Have you ever tried it this way? Also this would reduce the liquid in the recipe so it might need appx. 1/4 to 1/3 cup of liquid or beef broth.

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