Beef and Vegetable Casserole

Beef and Vegetable Casserole

Beef and vegetable casserole completely stole my heart. You know when you try something and it just clicks with you in every possible way?! It was just fantastic from the taste to the aroma.

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.

Beef and Vegetable Casserole

Well, you know that is the actual life of a food blogger, waiting time is necessary because the lighting is always perfect at that moment when we have to serve the food and food was looking gorgeous.

Also, the outside light was fudging PERFECT. My kids were with my mother in law in the park so we ate “romantic” lunch by ourselves.

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Beef and Vegetable Casserole

Well, lets a scratch that romantic because I ate right out of the baking pan. Yes, I know, I have no manners. However, in my defense, we are past romantic crap after spending so many years together.

Therefore, we ate until both of us dropped almost on the floor, it was that good. You have no idea how simple this casserole is as well as flavor. I hope you guys really try it.

Beef and Vegetable Casserole
Yield: Serves 6

Beef and Vegetable Casserole

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

A perfect Fall recipe. Beef and Vegetable Casserole.

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, or to taste
  • TOPPING:
  • 2 handful of 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

Instructions

  1. Preheat the 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 a 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, smoke is the best. Put everything on the side and start with sautéing 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 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 parsley and garnish on top of the casserole and when ready to be served. 

Notes

Fall Recipe for beef and vegetable Casserole

  • You may use any meat; ground or minced chicken or turkey, cubed 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. 




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