Herbed Beef-Veggie Casserole |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 10 |
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I use this to sneak some veggies into my kids diet. Sometimes it actually works. Ingredients:
2 lbs ground beef |
1 medium eggplant, peeled and cubed |
2 medium zucchini, cubed |
1 medium onion, chopped |
1 medium yellow bell pepper, chopped |
3 cloves garlic, minced |
1 (28 ounce) can stewed tomatoes |
1 cup cooked rice |
1 cup shredded cheddar cheese, divided |
1/2 cup beef broth |
1/2 teaspoon oregano |
1/2 teaspoon savory |
1/2 teaspoon thyme |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a Dutch oven, over medium heat, brown beef; drain.
2. Add the next 5 ingredients; cook until tender.
3. Add tomatoes, rice and 1/2 cup cheese, broth and seasonings; mix well.
4. Pour into a greased 13x9 inch baking dish.
5. Sprinkle with the remaining cheese.
6. Bake, uncovered, at 350 degrees for 30 minutes or until heated.
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