 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
|
This one dish meal is great for family, potlucks, etc. The original recipe came from Low Fat Country Cooking but I tweaked it with a few additions. It's a real down home dish! Ingredients:
3 medium red potatoes, unpeeled, sliced |
3 carrots, peeled and sliced |
3 celery ribs, sliced |
2 cups fresh green beans (frozen can be substituted) |
1 medium onion, chopped |
1 lb ground round, divided |
1 teaspoon dried thyme, divided |
1 teaspoon pepper, divided |
salt |
garlic powder |
4 medium tomatoes, chopped |
1 -1 1/2 cup sharp cheddar cheese, shredded |
Directions:
1. In a 3 quart casserole (I use a 9 x 13 pyrex dish), layer half the potatoes, carrots, celery, green beans and onion.
2. Crumble half the uncooked beef over vegetables.
3. Sprinkle with 1/2 teaspoon each thyme and pepper, sprinkle with salt and garlic powder to taste.
4. Repeat layers.
5. Top with tomatoes.
6. Cover and bake at 400 degrees Fahrenheit for 15 minutes.
7. Reduce heat to 350 degrees Fahrenheit.
8. Bake about 1 hour longer or until vegetables are tender and meat is done.
9. Sprinkle with cheese; cover and let stand until cheese is melted.
|
|