Veggie Beef Casserole
- SERVES
- 8
- COOK TIME
- 25 Min
Lookin' for an easy casserole recipe with ground beef? Well, look no further, 'cause Veggie Beef Casserole is a real crowd-pleaser! Like the name says, you're in for some veggie and beef goodness topped with a bit of cheese. This casserole mixes up in a snap and will vanish just as quickly!
What You'll Need
- 8 ounces uncooked elbow macaroni
- 1 1/4 pound ground round
- 1 (16-ounce) bag frozen mixed vegetables, thawed
- 2 (10-3/4-ounce) cans cream of mushroom soup, undiluted
- 1 cup milk
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons Worcestershire sauce
- 1/2 cup (2 ounces) shredded sharp Cheddar cheese
What to Do
- Cook macaroni according to package directions. Drain and set aside.
- Preheat oven to 375 degrees F. Coat a 9-x13-inch baking dish with cooking spray.
- Cook beef in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink; drain and return to skillet. Add the remaining ingredients, except the cheese, and heat until bubbly.
- Add the macaroni to the mixture and mix well. Spoon mixture into baking dish. Sprinkle with cheese. Bake, uncovered, 20-25 minutes or until heated through.
Notes
If you liked this recipe, be sure to check out our free eBook, Ground Beef Recipes: 25 Quick & Easy Recipes for Ground Beef!
Nutritional InformationShow More
Servings Per Recipe: 8
- Amount Per Serving % Daily Value *
- Calories 405
- Calories from Fat 169
- Total Fat 19g 29 %
- Saturated Fat 7.2g 36 %
- Trans Fat 0.7g 0 %
- Protein 23g 46 %
- Amount Per Serving % Daily Value *
- Cholesterol 58mg 19 %
- Sodium 828mg 34 %
- Total Carbohydrates 36g 12 %
- Dietary Fiber 3.3g 13 %
- Sugars 3.6g 0 %
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kmcartoonity 62072 74
Feb 25, 2017
This recipe is very homestyle and reminds me of some of the things my mother used to make for dinner when I was a child. It comes together in no time, and is great for a busy weeknight when you don't have a lot of hands on time to cook. I like the cheese on top to be a little bit crustier, so I either will bake it for few minutes more, or take it out a little bit earlier to add the cheese before returning it to the oven.
cappur55 0200662
Mar 22, 2014
I don't see a nutritional analysis (concerned about sodium and carbs). Am I missing something???
Test Kitchen Team
Mar 24, 2014
We are currently working on adding nutritional information to our site. Thank you for your patience!
Steve
Nov 25, 2016
You're missing the other food site you should be on that DOES have nutrition statements.
soloman
Aug 11, 2012
When you say "baking dish" are you referring strictly to a Glass dish? Will an aluminum 9 x 13" or a 8" square metal pan work just as well?
Test Kitchen Team
Aug 14, 2013
You can either use glass or metal. However, we would not recommend using an 8" pan, it will not fit. Thank you!
meatandtaters
Sep 12, 2015
I would cook the ground beef in a large dutch oven or, in my case, a 16 inch Lodge iron frying pan and not dirty up so many pans.
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