What Vegetables to Put in Beef Casserole

Beef casserole makes a hearty meal that will have everyone coming back for seconds. For a chunky beef stew, combine pieces of chuck roast with root vegetables and bake it until the meat is tender. If you want to use ground beef, make a creamy noodle casserole with diced tomatoes. You can also cook ground beef with vegetables and rice for a complete meal.

Ingredients

• 2 pounds (0.91 kg) of chuck roast
• 1 onion
• 2 stalks of celery
• 6 carrots
• 2 pounds (0.91 kg) of potatoes
• 2 cups (470 ml) of tomato juice
• 2 tablespoons (15 g) of quick cooking (minute) tapioca
• 1 tablespoon (12 g) of sugar
• Salt and pepper to taste

Makes 6 servings

• 1 pound (0.45 kg) of ground beef
• 1 14.5-ounce (411 g) can of diced Italian tomatoes, undrained
• 1 10-ounce (283 g) can of diced tomatoes with green chiles, undrained
• 1 6-ounce (190 g) can of tomato paste
• 1 teaspoon (5.5 g) of salt
• 1/2 teaspoon (1 g) of dried Italian seasoning
• 1/4 teaspoon (0.5 g) of ground pepper
• 3 cups (225 g) of uncooked medium egg noodles
• 5 green onions, chopped
• 1 cup (230 g) of sour cream
• 6 tablespoons (85 g) of cream cheese, softened
• 1 cup (113 g) of shredded sharp Cheddar cheese
• 1 cup (113 g) of shredded Parmesan cheese
• 1 cup (113 g) of shredded mozzarella cheese

Makes 6 servings

• 2 pounds (0.91 kg) of ground beef
• 1 eggplant, cubed
• 2 zucchini, cubed
• 1 onion, chopped
• 1 sweet yellow bell pepper
• 3 garlic cloves, minced
• 1 28-ounce (794 g) can of stewed tomatoes, drained
• 1 cup (200 g) of cooked rice
• 1 cup (113 g) of shredded cheddar cheese, divided
• ¹⁄₂ cup (120 ml) of beef broth
• 1 1/2 teaspoons (3 g) of Italian seasoning
• 1/2 teaspoon (2.5 g) of salt
• 1/4 teaspoon (0.5 g) of ground pepper

Makes 10 servings

1. 

   1

   Cut the chuck roast into 1 ¹⁄₂  in (3.8 cm) pieces. Get out a 2 lb (0.91 kg) of chuck roast and trim off any visible fat. Then cut the roast into chunks.^[1]

   • If you can't find chuck roast, you can use bottom round roast, rump roast, top chuck, or pot roast.

2. 

   2

   Chop the onion, celery, carrots, and potatoes into large chunks. Peel 1 onion, 6 carrots, and 2 pounds (0.91 kg) of potatoes. Then roughly chop the onion. Cut the carrots, potatoes, and 2 stalks of celery into 2 in (5.1 cm) chunks.^[2]

   • Substitute any of your favorite root vegetables, such as turnips, parsnips, or rutabagas, for the carrots or potatoes.

3. 

   3

   Mix the meat and vegetables with the juice, tapioca, and sugar. Put the beef pieces into a 6-quart (5.6 liter) slow cooker and add all of the chopped vegetables. Stir in 2 cups (470 ml) of tomato juice, 2 tablespoons (15 g) of quick cooking (minute) tapioca, 1 tablespoon (12 g) of sugar, salt, and pepper to taste.^[3]

   • The tapioca will help to thicken the casserole as it cooks.

4. 

   4

   Cook the stew on LOW for 8 to 10 hours. Put the lid on the slow cooker and turn it on to LOW. Cook the beef stew until the meat is completely tender when you insert a fork or knife into it. Serve the hot stew with crusty bread and a garden salad.^[4]

   • Refrigerate leftover stew in an airtight container for up to 3 or 4 days.

   Tip: If you prefer to cook the casserole in the oven, put the stew in a casserole dish or Dutch oven. Cover and bake the stew for 3 to 5 hours at 250 °F (121 °C).

1. 

   1

   Brown the ground beef for 5 to 8 minutes and drain the grease. Put 1 pound (0.45 kg) of ground beef into a large skillet and turn the burner to medium. Break up the meat as it cooks and browns completely. Then pour off excess grease from the skillet and discard it.^[5]

   • The meat shouldn't be pink in places once it's cooked long enough.

2. 

   2

   Stir in the tomatoes, paste, salt, pepper, and seasoning. Open a 14.5-ounce (411 g) can of diced Italian tomatoes and a 10-ounce (283 g) can of diced tomatoes with green chiles. Pour these into the skillet without draining them. Stir in a 6-ounce (190 g) can of tomato paste along with:^[6]

   • 1 teaspoon (5.5 g) of salt
   • 1/2 teaspoon (1 g) of dried Italian seasoning
   • 1/4 teaspoon (0.5 g) of ground pepper

3. 3

   Simmer the beef mixture for 5 minutes. Turn the burner to high so the liquid in the skillet comes to a boil. Then turn the burner down to medium so the liquid bubbles gently. Simmer the beef mixture with the lid off so most of the liquid evaporates. Turn off the burner after 5 minutes.^[7]

   • Simmering the mixture will intensify the flavors and reduce the moisture so the casserole isn't soggy.

4. 

   4

   Preheat the oven to 350 °F (177 °C) and grease a baking dish. Spray the inside of a 9 in × 13 in (23 cm × 33 cm) baking dish with cooking spray or brush a little vegetable oil on the inside. This will prevent the casserole from sticking to the pan.^[8]

5. 

   5

   Boil the egg noodles and drain them. Fill a large pot with water and bring it to a boil. Stir in 3 cups (225 g) of medium egg noodles and boil them for as long as the package directs. Then set a colander in the sink and drain the cooked noodles into it.^[9]

   • If you can't find medium egg noodles, larger or smaller egg noodles will work. Ensure that you follow the package's cooking instructions.

6. 

   6

   Mix the noodles, onions, sour cream, and cream cheese. Chop 5 green onions and place them in a large mixing bowl. Stir in 1 cup (230 g) of sour cream and 6 tablespoons (85 g) of softened cream cheese until the mixture is smooth. Then stir in the drained egg noodles until they're incorporated.^[10]

   Tip: For a lower-fat casserole, use neufchatel cheese in place of the cream cheese. You can also use reduced-fat sour cream instead of the full-fat variety.

7. 

   7

   Put the noodles, meat mixture, and cheeses into the baking dish. Spread the creamy noodles into the greased baking dish and then spoon the meat mixture evenly over them. Then sprinkle 1 cup (113 g) of shredded sharp Cheddar cheese, 1 cup (113 g) of shredded Parmesan cheese, and 1 cup (113 g) of shredded mozzarella cheese on top.^[11]

   • If you don't want to bake the casserole right away, cover it and freeze it for up to 1 month. When you're ready to bake it, thaw it in the refrigerator the night before and then let it sit at room temperature for 30 minutes. Then follow the baking instructions.

8. 

   8

   Bake the cheesy beef casserole for 40 minutes. Cover the casserole with a lid or aluminum foil and put it in the preheated oven. Bake the beef casserole for 35 minutes. Then remove the lid or foil and bake it for 5 more minutes.^[12]

   • The cheese on the top of the casserole should become golden and bubbly.

9. 9

   Rest the casserole for 10 minutes before serving. Remove the casserole from the oven and set it aside to cool for 10 minutes. This will help the mixture firm up so it's easier to scoop out. Serve the hot casserole with your favorite roasted vegetables or salad.^[13]

   • Refrigerate the leftovers in a covered container for up to 3 or 4 days.

1. 

   1

   Preheat the oven to 350 °F (177 °C) and grease a baking dish. Get out a 9 in × 13 in (23 cm × 33 cm) baking dish and brush the inside with vegetable oil or spray it with cooking spray.^[14]

   • Greasing the pan will prevent the casserole from sticking to the pan.

2. 

   2

   Cook the ground beef until it browns and drain the grease. Heat 2 pounds (0.91 kg) of ground beef into a Dutch oven over medium heat. Cook the meat for 5 to 8 minutes and break it up as it browns. Once the meat has browned completely, drain the excess grease.^[15]

   • If you don't have a Dutch oven, use a large skillet to brown the beef.

3. 

   3

   Chop the eggplant, zucchini, onion, pepper, and garlic. Peel 1 onion and 3 cloves of garlic. Mince the garlic and chop the onion into 1 inch (2.5 cm) pieces. Then cut 1 eggplant, 2 zucchini, and 1 yellow bell pepper into 1 inch (2.5 cm) pieces.^[16]

   • If you prefer, substitute a green, red, or orange bell pepper for the yellow bell pepper.

4. 

   4

   Add the vegetables to the pot and cook them for 5 minutes. Stir all of the chopped vegetables into the ground beef. Keep the burner at medium and cook the mixture until the vegetables soften a little.^[17]

   • Cook the vegetables until they're tender since they'll finish cooking in the oven.

5. 

   5

   Stir in the tomatoes, rice, half of the cheese, broth and seasonings. Open a 28-ounce (794 g) can of stewed tomatoes and drain it. Add the tomatoes to the pot along with 1 cup (200 g) of cooked rice, 1/2 cup (113 g) of the shredded cheddar cheese, ¹⁄₂ cup (120 ml) of beef broth, and:^[18]

   • 1 1/2 teaspoons (3 g) of Italian seasoning
   • 1/2 teaspoon (2.5 g) of salt
   • 1/4 teaspoon (0.5 g) of ground pepper

6. 

   6

   Put the mixture in the dish and sprinkle 1/2 cup (56 g) of cheese on top. Transfer the beef casserole mixture to the greased baking dish and spread it so it's level. Scatter the remaining 1/2 cup (56 g) of cheddar cheese over the top of the casserole.^[19]

7. 7

   Bake the casserole for 30 minutes and serve. Put the dish in the preheated oven and bake the casserole until it's bubbly and the cheese is golden. Then remove the casserole and serve it while it's hot.^[20]

   • To store the leftovers, cover the casserole and refrigerate it for up to 3 or 4 days.

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• To rewarm leftover beef casserole, cover the casserole dish and put it into a 250 °F (121 °C) oven for 10 to 15 minutes. Serve the casserole once it's hot throughout.

Things You'll Need

• Measuring cups and spoons
• Knife and cutting board
• 6-quart (5.6 liter) slow cooker
• Spoon

• Measuring cups and spoons
• Knife and cutting board
• Large mixing bowl
• Large pot
• Spoons
• Colander
• 9 in × 13 in (23 cm × 33 cm) baking dish
• Large skillet

• Measuring cups and spoons
• Knife and cutting board
• 9 in × 13 in (23 cm × 33 cm) baking dish
• Large pot or Dutch oven
• Large skillet

About this article

Article Summary X

To make a beef casserole in a slow cooker, start by cutting some chuck roast into 1 1/2-inch pieces. Then, chop an onion, celery, carrots, and potatoes into large chunks, and mix the vegetables and meat together with tomato juice, tapioca, and sugar. Next, put everything into a slow cooker, put the lid on it, and set it to low. Finally, cook the casserole for 8-10 hours before digging in. To learn how to make cheesy ground beef casserole, scroll down!

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Source: https://www.wikihow.life/Make-a-Beef-Casserole

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