Zucchini Hamburger Vegetable Casserole
Source of Recipe
Culinary Cafe
Recipe Introduction
A warm hearty meal that can be prepared the night before. Keep refrigerated and pop in the oven when you get home.
List of Ingredients
2 medium potatoes, peeled and diced
1 carrot, diced
1 celery stalk, diced
1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
2 tablespoons flour
1 sliced zucchini
1 sliced tomato
Recipe
In a medium saucepan add the potatoes, carrots and celery. Cover with water and simmer until tender, about 7 minutes. Drain; reserving liquid for later use. Set vegetables aside.
In a large skillet brown the ground beef; drain. Mix the beef with onion, green bell pepper, salt, pepper, thyme, rosemary and basil. Add the vegetable liquid and flour. Stir and cook until thickened, about 5 minutes.
Pour into a baking dish and top with the potato mixture. Cover the potato mixture with the zucchini and tomato.
Bake 1 hour at 350°F. Serve hot.
YIELD: 6 Servings
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