Mediterranean Beef And Vegetable Casserole Recipes

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients., Drain pasta; toss with sauce mixture. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 375° for 30-35 minutes or until heated through.

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.

Steps:

• Make the patties: In a large bowl, mix the ground beef, breadcrumbs, salt, thyme and red pepper with your hands or a wooden spoon until well-blended. Shape the mixture into 8 patties, about 1/4-inch thick.
• In a large heavy skillet, heat the oil over medium-high heat. Add the patties and cook for about 2-3 minutes on each side, or until browned. (They will finish when they are cooked with the vegetable mixture.) Remove with a slotted spoon to a plate.
• Reduce the heat to medium-low. Add the onion to the pan drippings and cook, stirring occasionally, for 5-7 minutes, or until softened.
• Increase heat to medium. Add the tomatoes (break up with hands), zucchini, garlic, salt and thyme. Stir to mix. Cover and cook for 10 minutes, or until the zucchini is just tender.
• Stir in the potatoes and parsley. Add the beef or turkey patties and spoon over some of the vegetable mixture. Cover and simmer for 10 minutes, or until heated through. Serve right away.

Steps:

• Heat 1 tbsp olive or rapeseed oil in a large, heavy-based pan. Add 1 finely chopped onion and cook gently for 5 - 10 mins until softened.
• Add 3 sliced garlic cloves, 1 tsp smoked paprika, ½ tsp ground cumin, 1 tbsp dried thyme, 3 sliced carrots, 2 finely sliced celery sticks, 1 chopped red pepper and 1 chopped yellow pepper and cook for 5 minutes.
• Add two 400g cans tomatoes, 250ml vegetable stock (made with 1 stock pot), 2 thickly sliced courgettes and 2 sprigs fresh thyme and cook for 20 - 25 minutes.
• Take out the thyme sprigs. Stir in 250g cooked lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.