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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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I needed to use up some late garden vegetables and came up with this cassarole. You could add more broth and make it a soup or thicken it up for a stoup. You can use what ever vegetables you have on hand or in the freezer at the end of winter. Ingredients:
1 lb hamburger |
1/2 cup onion, chopped |
1/2 teaspoon black pepper |
1/4 teaspoon garlic powder |
3 cups zucchini, chopped |
1/2 cup peas, frozen |
1 (10 ounce) can diced tomatoes |
2 carrots, diced |
1 1/4 cups beef broth |
1 (10 ounce) can creamed corn |
1 tablespoon chili sauce |
3 cups brown rice, cooked |
1 (14 ounce) can kidney beans, drained |
Directions:
1. In a saucepan par boil the carrots. Drain.
2. In a skillet brown hamburger, onion, black peper, and garlic powder, til done.
3. In a small roasting pan, cassarole dish or lg crock pot put all ingredients mix well. Bake for 1 1/2hr in 350deg oven.
4. For a different flavor sub 1 1/2 cups salsa for the tomatoes and top with cheddar cheese.
5. Mix and match veggies for what you like.
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