Best 5 Beef Vegetable And Cheese Casserole Recipes

Indulge in a culinary journey with our delectable beef, vegetable, and cheese casserole, a harmonious blend of flavors that will tantalize your taste buds. This hearty casserole showcases tender beef, a medley of vibrant vegetables, and a rich, gooey cheese topping, all enveloped in a savory sauce. Each bite offers a symphony of textures and flavors, from the succulent beef to the crisp-tender vegetables and the luscious cheese. This dish is not only a delight to the palate but also a breeze to prepare, making it an ideal choice for busy weeknights or special gatherings. Alongside the main recipe, we present a collection of variations that cater to diverse dietary preferences and culinary inclinations. Whether you prefer a classic beef casserole, a vegetarian delight, or a gluten-free alternative, we have a recipe that will satisfy your cravings. Join us as we embark on a culinary adventure with our beef, vegetable, and cheese casserole, a dish that promises to warm your heart and fill your belly with contentment.

Let's cook with our recipes!

VEGETABLE BEEF CASSEROLE

Vegetable Beef Casserole 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

Time 1h35m

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, Fat 13g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 607mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 6g fiber), Protein 23g protein.

SAUCY BEEF AND VEGETABLE CASSEROLE

Saucy Beef and Vegetable Casserole image

Ground beef (or ground turkey), shredded zucchini, spices, salsa, tomato soup, and corn are cooked with a garlic, sour cream, and Cheddar cheese biscuit topping. Even my toddler loves this recipe!

Provided by ACHOCOCAT

Categories Main Dish Recipes Casserole Recipes Vegetable

Time 45m

Yield 8

Number Of Ingredients 19

Ingredients

1 pound ground beef
1 cup shredded zucchini
1 small onion, chopped
1 clove garlic, minced
½ teaspoon dried marjoram
½ cup salsa
1 (10.75 ounce) can condensed tomato soup
1 (15 ounce) can whole kernel corn, drained
1 teaspoon salt
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons white sugar
½ teaspoon cream of tartar
½ teaspoon salt
⅛ teaspoon garlic powder
½ cup butter
½ cup shredded Cheddar cheese
½ cup sour cream
1 cup milk

Steps:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
In a large skillet over medium heat, brown the ground beef. Drain the beef, and mix in the zucchini, onion, garlic, and marjoram. Cook and stir until vegetables are tender. Mix in the salsa, tomato soup, and corn. Season with 1 teaspoon salt. Transfer to the prepared baking dish.
In a medium bowl, mix the flour, baking powder, sugar, cream of tartar, 1/2 teaspoon salt, and garlic powder. Cut in the butter until the mixture resembles coarse crumbs. Stir in the Cheddar cheese, sour cream, and milk. Spread over the beef mixture in the baking dish.
Bake covered in the preheated oven 25 minutes, or until the topping is golden brown and a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 501.1 calories, Carbohydrate 45.1 g, Cholesterol 83.2 mg, Fat 28.3 g, Fiber 2.6 g, Protein 18.9 g, SaturatedFat 15.1 g, Sodium 1274.7 mg, Sugar 8 g

BEEF, VEGETABLE AND CHEESE CASSEROLE

Beef, Vegetable and Cheese Casserole image

I am always looking for healthier ways of cooking for my family. This is one recipe that I have made and frozen for those hectic days. Originally found this one the Weight Watchers Site and tweaked it to my family's taste. 7 Points/6 Servings (Can be prepared and frozen for OMC)

Provided by Kathy in Fla

Categories Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

cooking spray (5 one-second sprays per serving)
2 medium tomatoes, sliced
2 medium zucchini, sliced
12 ounces raw lean ground beef
1 large onion, finely chopped
2 medium garlic cloves, minced
1 cup canned tomato sauce
2 cups fat-free cottage cheese
1 large egg yolk
1/2 cup shredded low-fat cheddar cheese (or any low fat cheese of your choice)
1 tablespoon fresh parsley, chopped
1 tablespoon fresh oregano, chopped
1/8 teaspoon table salt, to taste
1/8 teaspoon black pepper, to taste
1/8 teaspoon crushed red pepper flakes (optional)

Steps:

Preheat oven to 500ºF.
Coat a baking sheet with cooking spray and spread tomatoes and zucchini over sheet. Roast vegetables for 10 to 12 minutes.
Meanhwile, in a large, nonstick skillet, sauté beef, onion and garlic until beef is browned.
Stir in tomato sauce and bring to a simmer.
Spread beef mixture in a 9x9 baking dish and top with roasted vegetables.
Reduce oven temperature to 350ºF.
Whisk together cottage cheese, egg yolk, cheddar cheese, herbs, salt and pepper in a medium bowl.
Spoon over roasted vegetables and smooth with a rubber spatula.
Bake until very hot and bubbling around edges, about 35 minutes.
Cut into six equal pieces and serve.
(Note: If preparing casserole in advance and freezing it, make sure to thaw it completely in the refrigerator before baking it. Increase the baking time by 5 to 10 minutes.).
Flavor Booster: To give this dish an Italian accent, substitute fat-free ricotta cheese for cottage cheese and use 1/4 cup grated Parmesan cheese in place of the cheddar. Sprinkle with 2 tablespoons minced fresh basil just before serving.

Nutrition Facts : Calories 210.8, Fat 7.7, SaturatedFat 3.2, Cholesterol 77.5, Sodium 375.3, Carbohydrate 11, Fiber 2.3, Sugar 6, Protein 24.5

WW BEEF AND VEGETABLE CHEESE CASSEROLE

Ww Beef and Vegetable Cheese Casserole image

This warming casserole can be made ahead, tightly wrapped and frozen until needed. Perfect for hectic holiday times! It came off of the WW web site.This recipe is part of our Cook Once, Eat All Week series.

Provided by tinyTigger

Categories One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

cooking spray (1 spray)
2 medium tomatoes, sliced (es)
2 medium zucchini, sliced
12 ounces raw lean ground beef
1 large onion, finely chopped
2 medium garlic cloves, minced
1 cup canned tomato sauce
2 cups fat-free cottage cheese
1 large egg yolk
1/2 cup shredded low-fat cheddar cheese
1 tablespoon oregano or 1 tablespoon rosemary, chopped
1/8 teaspoon table salt (to taste)
1/8 teaspoon black pepper (to taste)

Steps:

Preheat oven to 500ºF. Coat a baking sheet with cooking spray and spread tomatoes and zucchini over sheet. Roast vegetables for 10 to 12 minutes.
Meanhwile, in a large, nonstick skillet, sauté beef, onion and garlic until beef is browned. Stir in tomato sauce and bring to a simmer.
Spread beef mixture in a large, shallow baking dish (3 quart or 9 X 13-inches) and top with roasted vegetables. Reduce oven temperature to 350ºF.
Whisk together cottage cheese, egg yolk, cheddar cheese, herbs, salt and pepper in a medium bowl. Spoon over roasted vegetables and smooth with a rubber spatula.
Bake until very hot and bubbling around edges, about 35 minutes. Cut into six equal pieces and serve immediately. (Note: If preparing casserole in advance and freezing it, make sure to thaw it completely in the refrigerator before baking it. Increase the baking time by 5 to 10 minutes.).

Nutrition Facts : Calories 210.3, Fat 7.7, SaturatedFat 3.2, Cholesterol 77.5, Sodium 375.3, Carbohydrate 10.9, Fiber 2.2, Sugar 6, Protein 24.5

BEEF AND VEGETABLE CHEESE CASSEROLE

Beef and Vegetable Cheese Casserole image

This warming casserole can be made ahead, tightly wrapped and frozen until needed. Perfect for hectic holiday times!

Provided by NIKKI SMITH

Categories Casseroles

Time 1h15m

Number Of Ingredients 13

Ingredients

1 spray(s) cooking spray
2 medium tomato(es), sliced
2 medium zucchini, sliced
12 oz raw lean ground beef
1 large onion(s), finely chopped
2 clove (medium) garlic clove(s), minced
1 c canned tomato sauce
2 c fat-free cottage cheese
1 large egg yolk(s)
1/2 c low-fat shredded cheddar cheese
1 Tbsp parsley, oregano or rosemary, chopped
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Steps:

1. Preheat oven to 500ºF. Coat a baking sheet with cooking spray and spread tomatoes and zucchini over sheet. Roast vegetables for 10 to 12 minutes.
2. Meanhwile, in a large, nonstick skillet, saute beef, onion and garlic until beef is browned. Stir in tomato sauce and bring to a simmer.
3. Spread beef mixture in a large, shallow baking dish (3 quart or 9 X 13-inches) and top with roasted vegetables. Reduce oven temperature to 350ºF.
4. Whisk together cottage cheese, egg yolk, cheddar cheese, herbs, salt and pepper in a medium bowl. Spoon over roasted vegetables and smooth with a rubber spatula.
5. Bake until very hot and bubbling around edges, about 35 minutes. Cut into six equal pieces and serve immediately. (Note: If preparing casserole in advance and freezing it, make sure to thaw it completely in the refrigerator before baking it. Increase the baking time by 5 to 10 minutes.)

Tips for Making a Beef Vegetable and Cheese Casserole

Use a variety of vegetables to add flavor and texture to your casserole. Some good choices include carrots, celery, onions, broccoli, and potatoes.
Cook the vegetables until they are tender but still slightly crisp. This will help them retain their nutrients and flavor.
Use a flavorful cheese that will melt well. Some good choices include cheddar, mozzarella, and Parmesan.
Season the casserole with salt and pepper to taste. You can also add other herbs and spices, such as garlic powder, onion powder, or paprika.
Bake the casserole until it is bubbly and the cheese is melted and golden brown.
Let the casserole cool slightly before serving. This will help it to set and make it easier to cut into slices.

Conclusion

Beef vegetable and cheese casserole is a hearty and flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious and satisfying casserole that your family and friends will love.