Description
A hearty beef and vegetable casserole baked to perfection with a crispy top.
Ingredients
Scale
- 1 lb ground beef
- 4 cups Yukon Gold potatoes, diced
- 2 cups carrots, sliced
- 2 cups green beans, trimmed
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a skillet over medium heat, brown the ground beef until no longer pink. Add onions and garlic, cooking until softened. Drain excess fat.
- While beef cooks, dice potatoes and slice carrots. Trim ends of green beans if using fresh.
- In a greased 9×13 baking dish, spread the cooked beef mixture evenly across the bottom.
- Layer potatoes and carrots on top of the beef, followed by the green beans.
- In a bowl, whisk together tomato paste, beef broth, paprika, thyme, salt, and pepper. Pour mixture over the casserole evenly.
- Cover dish with foil and bake at 375°F for 45 minutes. Remove foil and bake another 15 minutes until veggies are fork-tender and the top is slightly crispy.
Notes
- For best results, use fresh vegetables.
- Can substitute ground turkey for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg