Herbed Beef-Veggie Casserole

"I use this to sneak some veggies into my kids diet. Sometimes it actually works."
 
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Ready In:
1hr 15mins
Ingredients:
15
Serves:
8-10
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ingredients

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directions

  • In a Dutch oven, over medium heat, brown beef; drain.
  • Add the next 5 ingredients; cook until tender.
  • Add tomatoes, rice and 1/2 cup cheese, broth and seasonings; mix well.
  • Pour into a greased 13x9 inch baking dish.
  • Sprinkle with the remaining cheese.
  • Bake, uncovered, at 350 degrees for 30 minutes or until heated.

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Reviews

  1. I'm actually very surprised at how well this turned out since I've never had a dish with eggplant that I liked. It was easy to make and was a hit with the whole family. My one year old had seconds, and my 3 year old even ate it, even though he doesn't really like it when foods are mixed together. Thanks for a nice recipe!
     
  2. I loved this. I'm staying away from carbs so I left out the rice. I used fresh spinach and canned artichoke hearts instead of eggplant, and used low fat mozzerella. I kept everything else the same. It was wonderful. My whole family loved it. This is a keeper!
     
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Tweaks

  1. I loved this. I'm staying away from carbs so I left out the rice. I used fresh spinach and canned artichoke hearts instead of eggplant, and used low fat mozzerella. I kept everything else the same. It was wonderful. My whole family loved it. This is a keeper!
     

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