Herbed Beef Vegetable Casserole

Total Time Prep: 20 min. Bake: 30 min.
Yield 10 servings
Test Kitchen Approved
If your family is resistant to eating vegetables, offer them this dish! Eggplant, zucchini, onion and yellow pepper are disguised in a beefy tomato sauce. - Betty Blandford, Johns Island, South Carolina

Ingredients

  • 2 pounds ground beef
  • 1 medium eggplant, cubed
  • 2 medium zucchini, cubed
  • 1 medium onion, chopped
  • 1 medium sweet yellow pepper
  • 3 garlic cloves, minced
  • 1 can (28 ounces) stewed tomatoes
  • 1 cup cooked rice
  • 1 cup shredded cheddar cheese, divided
  • 1/2 cup beef broth
  • 1/2 teaspoon each oregano, savory and thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. 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.
  2. Transfer to a greased 13x9-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts

1 each: 257 calories, 12g fat (6g saturated fat), 56mg cholesterol, 434mg sodium, 18g carbohydrate (8g sugars, 3g fiber), 21g protein.

If your family is resistant to eating vegetables, offer them this dish! Eggplant, zucchini, onion and yellow pepper are disguised in a beefy tomato sauce. - Betty Blandford, Johns Island, South Carolina
Recipe Creator

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