Herbed Beef-Veggie Casserole
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
8-10
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
- 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
-
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!