Best 7 Vegetable Beef Casserole Recipes

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Indulge in a culinary journey with our delectable Vegetable Beef Casserole, a classic dish that combines the comfort of a hearty stew with the vibrancy of fresh vegetables. This one-pot meal is not only easy to prepare but also packed with flavor and nutrition. Our recipe features tender beef chunks slow-cooked in a rich and savory broth, complemented by an array of colorful vegetables such as carrots, celery, onions, and green beans. With just a few simple steps, you can create a dish that will warm your soul and satisfy your taste buds.

In addition to the classic Vegetable Beef Casserole, we have curated a collection of equally enticing casserole recipes to cater to diverse preferences and dietary needs. From the hearty and comforting Chicken and Rice Casserole, perfect for a quick and satisfying weeknight meal, to the indulgent Mac and Cheese Casserole, a cheesy delight that's sure to be a hit with kids and adults alike. For those seeking a vegetarian option, our Vegetable Casserole is a delightful medley of roasted vegetables topped with a crispy breadcrumb crust. And for those with a sweet tooth, our Blueberry Casserole is a delightful combination of juicy blueberries, creamy custard, and a crunchy streusel topping.

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

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

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

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

VEGETABLE BEEF CASSEROLE



Vegetable Beef Casserole image

From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.

Provided by BeccaB3c

Categories     One Dish Meal

Time 1h

Yield 1 9x13 inch baking pan, 8 serving(s)

Number Of Ingredients 17

1 lb lean ground beef
1 egg white
1 cup breadcrumbs
1/2 teaspoon garlic powder
2/3 cup skim milk
5 ounces frozen spinach, thawed and drained
2 -3 zucchini, thinly sliced
1 medium onion, sliced and separated into rings
1 medium green pepper, thinly sliced
1 (6 ounce) can no-added-salt tomato paste
1 (8 ounce) can no-salt-added tomato sauce
1/4 cup water
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
fresh ground pepper
1/2 cup shredded part-skim mozzarella cheese
1 cup shredded part-skim farmer cheese

Steps:

  • Mix together ground beef, egg white, bread crumbs, garlic powder and milk.
  • Pat into a 9x13 inch baking dish- Bake at 350 degrees for 15 minutes; pour off any accumulated fat.
  • Spread spinach over meat.
  • Layer zucchini over spinach and onion and green pepper over zucchini.
  • Mix together tomato paste, tomato sauce, water, basil, oregano and pepper.
  • Pour over layered casserole.
  • Cover with foil and return to oven.
  • Bake until vegetables are tender, about 30 minutes.
  • During last 10 minutes of baking time, remove foil and top with shredded cheeses.

ASIAN BEEF & VEGETABLE CASSEROLE



Asian Beef & Vegetable Casserole image

Enjoy Asian flavours but wanting a low cost meal? Then this recipe - which uses slow-cooking to get lots of flavour from some of the cheaper cuts of beef - may be just what you're looking for. Michelle Southan's recipe for Asian Beef and Vegetable Casserole is from the August 2007 issue of the 'Australian Good Taste' magazine. Michelle suggests that you "put away your wok and get ready for aromatic slow-cooked beef, Asian style". Some conversions which may be useful in making this recipe: 90g = 3oz; 300g = approx. 91/2oz; 1.5 kg = 3lbs; 4cm = 11/2"; 125ml = 4 fluid ounces; 500ml = 16 fluid ounces.

Provided by bluemoon downunder

Categories     One Dish Meal

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons plain flour
1 1/2 kg casserole beef steaks, cut into 4cm pieces (such as chuck steak or gravy beef)
2 tablespoons olive oil
1 yellow onions (for Americans) or 1 brown onion, halved, thinly sliced (for Australians)
3 carrots, peeled, cut into 2cm-thick slices
4 whole star anise
4 cm fresh ginger, peeled, thinly sliced
2 stalks lemongrass, pale section only, halved
500 ml beef stock
125 ml brandy
90 g tomato paste
300 g green beans, topped
fresh coriander leaves, to serve
steamed rice, to serve

Steps:

  • Preheat the oven to 180°C/350°-375°F/4-5 gas mark; place the flour on a plate and season with salt and pepper, add the beef and toss to coat; shake off any excess.
  • Heat half the oil in a 4L (16-cup) capacity flameproof, ovenproof casserole dish over a medium heat; add half the beef and cook for 2-3 minutes each side or until brown; transfer the cooked beef pieces to a plate; repeat with remaining oil and beef, reheating the dish between batches.
  • Add the onion and carrot to the pan and cook, stirring, for 5 minutes or until the onion is soft; add the star anise, ginger and lemon grass, and stir to combine.
  • Add the beef, stock, brandy and tomato paste to the dish; cover and bake for 1 1/2 hours or until the beef is tender.
  • Meanwhile, cook the beans in a medium saucepan of boiling water for 3-4 minutes or until they are bright green and tender crisp; drain.
  • Add the beans to the beef mixture and stir to combine.
  • Top the beef mixture with coriander and serve with steamed rice.
  • FREEZING TIPS: Cool at the end of step 6; transfer to an airtight container; lbel, date and freeze for up to three months; thaw in the fridge overnight; reheat the oven to 180°C (see above for conversions); reheat and continue from step 7.

HERBED BEEF VEGETABLE CASSEROLE



Herbed Beef Vegetable Casserole image

If your family is resistant to eating vegetables, offer them this dish! Eggplant, zucchini, onion and yellow pepper are disguised in a beefy tomato sauce. - Betty Blandford, Johns Island, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 10 servings.

Number Of Ingredients 13

2 pounds ground beef
1 medium eggplant, cubed
2 medium zucchini, cubed
1 medium onion, chopped
1 medium sweet yellow pepper
3 garlic cloves, minced
1 can (28 ounces) stewed tomatoes
1 cup cooked rice
1 cup shredded cheddar cheese, divided
1/2 cup beef broth
1/2 teaspoon each oregano, savory and thyme
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add the eggplant, zucchini, onion, yellow pepper and garlic; cook until tender. Add tomatoes, rice, 1/2 cup cheese, broth and seasonings; mix well. , Transfer to a greased 13x9-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts : Calories 257 calories, Fat 12g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 434mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 3g fiber), Protein 21g protein.

CHINESE BEEF VEGETABLE CASSEROLE



Chinese Beef Vegetable Casserole image

Provided by Kitchen Crew

Categories     Casseroles

Number Of Ingredients 6

2 c beef, diced
1/2 c diced onion
1/2 c diced celery
1 pkg favorite frozen vegetables
1 pkg ramen noodles, beef flavored
1 c water

Steps:

  • 1. Brown beef and remove.
  • 2. Brown onion and celery.
  • 3. Add frozen vegetables, noodles and flavor packet.
  • 4. Cover; simmer 5 minutes.
  • 5. Add beef and soy sauce, if desired.
  • 6. Serve.

Tips:

  • To save time, use frozen vegetables instead of fresh ones.
  • If you don't have a Dutch oven, you can use a large pot.
  • Be sure to brown the beef in batches so that it doesn't steam.
  • Add a bay leaf or two to the casserole for extra flavor.
  • Serve the casserole with mashed potatoes, rice, or noodles.

Conclusion:

This vegetable beef casserole is a hearty and delicious meal that is perfect for a cold night. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a vegetable beef casserole that is sure to please everyone at the table.

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