Saturday, April 10, 2010

Hamburger Veggie Casserole

This here? DELICIOUS. SOOO GOOD. Better yet, healthy, filling & full of vegetables! If you are trying not to have a lot of beef, you are welcome to use ground turkey. I'm sure it's just as good. You can substitute veggies you don't like for veggies you do as well. You can check out the original recipe here (at All Recipes). It was originally called Hamburger Cauliflower Casserole, but since mine isn't predominately cauliflower, i'm just calling it Hamburger Veggie Casserole. :) 


Hamburger Veggie Casserole
*pics added 08/30/11

1 lb. extra lean ground beef
1 sweet onion, diced
1 bag frozen veggies (mine was a broccoli/cauliflower/carrot mix)
2 yukon gold potatoes, peeled & chopped
1 cup skim milk
1 egg
1/3 cup Italian bread crumbs
1 tablespoon garlic salt
1 teaspoon onion powder
1 teaspoon Italian seasoning
dash of salt & pepper
1/2 cup freshly grated parmesan cheese

Preheat oven to 350. Lightly grease a 9X13 baking dish.

Heat a skillet over medium high heat. Cook & stir ground beef until browned.

Add the onions at the last few minutes of cooking. (Hint: do not use a skillet as small as this one. Notice I changed pots midway through! HAHA!)

 Go ahead & throw in other veggies that you have on hand, if you feel like it... celery for me...
While all that is going on, let your veggies thaw...or at least semi-thaw. (This is my most favorite colander! It's from Bed Bath & Beyond.)
Drain the fat from your meat/onions, then stir in the carrots, broccoli & cauliflower. 


Add the potatoes, if you wish!


Mix the milk, egg, breadcrumbs, & seasonings into a bowl. Pour it into your beef veggie mixture. Mix it all together! (I guess you can't see it... but it's there!)

Pour into the prepared baking dish.
 Cover with foil. Bake in preheated oven for 45 minutes. Uncover & sprinkle with the parmesan cheese. Return to oven & bake for 15 more minutes (without the foil). 

 ENJOY!



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