Beef and Veggie Casserole
Worcestershire sauce cooked with the ground beef adds great flavor to this casserole dish.
Servings: 4
Ingredients
- 1 box macaroni & cheese
- 1/4 c. milk
- 1/4 c. margarine
- 1 lb. lean ground beef
- 2 tbsp. Worcestershire sauce
- Salt and pepper
- 1 1/2 tbsp. olive oil
- 1/2 c. diced onion
- 2 medium cloves garlic, minced or pressed
- 1/4 c. diced carrot
- 1/4 c. diced celery
- 1 large zucchini, halved lengthwise, then sliced crosswise
- 1/4 lb. mushrooms, sliced
- 3/4 c. fresh or frozen green beans
- 1/2 tsp. dried oregano
- 1/4 tsp. dried thyme
- 1/2 c. shredded Cheddar cheese
- 1 tbsp. Italian-flavored dry breadcrumbs
Instructions
- » Preheat oven to 375 degrees.» Prepare macaroni & cheese with milk and margarine according to directions on the box, or use your favorite variation.» While macaroni is cooking, brown ground beef in a large skillet, breaking apart into small pieces.» When beef is no longer pink, add Worcestershire sauce and salt and pepper to taste.» Continue to cook beef, stirring frequently, until well browned, at least 5 minutes. Drain beef on paper towels.» While beef is browning, start the vegetables. In a separate skillet, heat oil over Medium heat, and sauté onion, garlic, carrot and celery 5 minutes.» Add zucchini and mushrooms to vegetables, and sauté another 5 minutes.» Season vegetables with salt and pepper as they cook.» Add beans to vegetables, and cook 3 minutes.» Combine beef mixture, vegetables, and macaroni & cheese.» Stir in oregano and thyme, mixing thoroughly.» Season with salt and pepper to taste.» Put mixture in a casserole dish, smoothing the top.» Spread Cheddar evenly over casserole, and then sprinkle with breadcrumbs.» Bake 25 minutes, or until surface begins to brown.
