Beef Vegetable Casserole Recipes

Steps:

• In a large saucepan, combine gravy mix and water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the beef, vegetables and potatoes; heat through. , Transfer to a greased 8-in. square baking dish. Top with biscuits. Bake, uncovered, at 400° for 12-16 minutes or until bubbly and biscuits are golden brown.

Steps:

• Heat oven to 160C/140C fan/gas 3 and put the kettle on.
• Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
• Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn't look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
• Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
• Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins - 1hr more until the meat is really tender and the sauce is thickened.
• Garnish with the picked leaves of the remaining thyme sprig.

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.

Steps:

• In a 3 quart casserole (I use a 9 x 13 pyrex dish), layer half the potatoes, carrots, celery, green beans and onion.
• Crumble half the uncooked beef over vegetables.
• Sprinkle with 1/2 teaspoon each thyme and pepper, sprinkle with salt and garlic powder to taste.
• Repeat layers.
• Top with tomatoes.
• Cover and bake at 400 degrees Fahrenheit for 15 minutes.
• Reduce heat to 350 degrees Fahrenheit.
• Bake about 1 hour longer or until vegetables are tender and meat is done.
• Sprinkle with cheese; cover and let stand until cheese is melted.

Steps:

• Cook bacon until crisp and then crumble it.
• Reserve pan drippings.
• Cut beef into cubes.
• Shake a few cubes at a time in a paper bag containing the flour, salt, and pepper.
• Brown beef cubes on all sides in bacon drippings.
• Put beef cubes in a 9 x 13 pan or a 3 quart casserole.
• Pour wine and beef bouillon (1 beef bouillon cube dissolved in 1 1/2 cups of heated water) over beef Cover casserole with lid or foil and bake at 350°F for one hour.
• Stir the crumbled bacon, potatoes, onion, garlic, carrots, and green beans into meat mixture.
• Cover and bake 1 hour longer or until vegetables are done.
• I usually season the final product with a little more salt and pepper.
• I serve this with steamed rice.
• Note: If you do not have wine, substitute it with 1 cup of water and the casserole will still taste great.

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.

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.

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.

Steps:

• Brown meat in olive oil with onion.
• Add garlic, Italian seasoning, chili powder and parsley and stir for 2 minutes. Add can of tomatoes, with juice, and stir. Remove from heat.
• In a very large, heavy, dutch oven, pour in consomme. Place one layer of potatoes and then carrots. Salt & pepper them lightly.
• Add a layer of prepared meat.
• Top meat with lima bean layer and then more potatoes and carrots. Season again, lightly.
• Continue layering until everything is used up, but reserve 1 1/2 c of meat, which will be the top layer of the casserole.
• Bake at 350°F for 2 1/2 hours or until carrots and potatoes are cooked through.