Beef and Vegetable Casserole

Fall recipe with seasonal ingredients for Beef and Vegetable Bake/Casserole

Let me start saying that I was- no, let me correct myself I am still in love with this dish. You know when you try something and it just click with you in every possible way- it was just fantastic from the taste to the aroma. To be honest with y’all, I was watching “The Chew” and of course hosts were making me so hungry and as Chef Symon was making his casserole my mouth start to drool. I was so happy to realize that I had everything to make that dish. So…being me, I don’t want to copy exact recipe however an idea stormed through my head. I started to grab this and that, until my counter-top was packed with ingredients what could actually make this casserole even better. OK fans of Chef Symon, I didn’t try to fix his recipe, no need to get mad because we don’t need to fix perfection… {phew}… but I did get an idea how to make my own. Click HERE to get his version if you want!

As my hubster smelled the food coming out of the kitchen, he got up right away. The table was already set and yeah, I had to take pictures, like 15 minutes of wait time was not that bad, but that got him all hungry and ready to eat. Well, ‘ya know that is actual life of a food blogger, waiting time is necessary because a) lighting is always perfect at that moment when we have to serve the food b) food was looking gorgeous and c) yeah! outside light was fudging PERFECT!  
Kids were with grandma in the park so we ate “romantic” lunch by ourselves…well let’s scratch that romantic because I ate right out of the baking pot…yes, I know- I have no manners and we past romantic sh* ahem thingy long time ago. Anyhow..we ate until we dropped almost on the floor, it was that good. You have no idea how simple this casserole is, considering how much flavor it has. Trust me, you got to make this soon!!! 
Recipe with Butternut Squash-Beef and Vegetable Casserole

Beef and Vegetable Casserole
Serves 4-6
Ingredients
Base:

  • 1/2 medium Cauliflower Head Florets 
  • 1/2 medium Butternut Squash, shredded
  • 1 medium Onion, shredded
  • 3 Garlic cloves, minced
  • 1/2 cup Smoked Ham, cubed {I used Virginia Ham} 
  • 4 ripe Tomatoes, peeled and crushed (if you don’t have fresh use from the can)
  • Few Pinches of Oregano & Basil 
  • Salt & Pepper to taste 

Meat:

  • 1/2 Lb. Sautéed Ground Beef
  • 1/2 can/jar Meat based Tomato Sauce/OR Marinara
  • Pinch of Salt and Pepper/to taste 

Topping:

  • 2 handful Oatmeal
  • 1 cup Mozzarella, shredded 
  • 1/2 cup Grated Parmigiana
  • 1 cup French Onions + more for garnish
  • few springs Parsley/or any other herb, chopped 
Ingredients and how to make Beef and Vegetable Casserole

Directions:

  1. Preheat the saute/frying pan and put in the ground beef to get brown and release all the fat. Once the beef looks done, without any blood, take it out with the spoon onto paper towel to get rid of unwanted fat. Also half the oil in the frying pan by dumping the other half. 
  2. Wash the cauliflower and cut only florets; cut the butternut squash in half and peel, then shred. Shed the onion and mince the garlic. Peel tomatoes or use canned then crush, cube ham and you may use any ham that you have, smoked are the best. Put everything on the side and start with sauteing cauliflower florets in the oil that you cooked beef. 
  3. Cook cauliflower on medium high heat for 5 minutes, drop in shredded butternut squash, onion and garlic; Season and stir. 
  4. Add tomatoes, crush them more in the pan and add cubed ham, season with salt and pepper if needed and sprinkle dry herbs. Let it cook for 10 minutes on medium high. Stir and put in the bowl and set aside. 
  5. Return cooked ground beef in the frying pan and put in meat based tomato sauce/spaghetti sauce or marinara sauce. Stir well and season if you need. Taste before seasoning. 
  6. Preheat the oven on 400 degrees Fahrenheit.
  7. In the bowl mix oatmeal, french onions, mozzarella, and parmigiano cheese.
  8. In the baking pan, put first veggie mixture, spread equally on all sides. Then add meat and sauce. Sprinkle evenly oatmeal mixture and bake. 
  9. Bake or 20 minutes or until all the cheese is melted completely and bubbling.
  10. Chop fresh herb, I used parley and garish on top of the casserole and when ready to be served.  

NOTE*

  • You may use any meat{ ground chicken, turkey, pork}
  • I used fresh ripe tomatoes but you can use from the can. 
  • I used oatmeal instead of the panko bread crumbs, but you can use any bread crumbs that you have. 

~o~o~o~
I wish you all fantastic mid week!!!!
Your friend,
Sandra 

Sandra’s Easy Cooking by sandraseasycooking.com is licensed under a Creative Commons Attribution 3.0 Unported License. Based on a work at sandraseasycooking.com. Permissions beyond the scope of this license may be available at secooking@gmail.com.


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