Friday, November 5, 2010

Beef & Vegetable Casserole

This is a recipe I got from my mother in law and tweaked.  It was pretty easy to make and is filled with vegetables and meat.  Lots of meat. 

If you have someone who likes meat....try this one out.

Beef & Vegetable Casserole
- 1 pound lean ground beef
- 2 tbsp vegetable oil
- 1 small zucchini, chopped
- 1 medium carrot, chopped
- 1 medium onion, chopped
- 1 package sliced mushrooms
- 1 tsp garlic salt
- 3 tbsp tomato paste
- 1/4 cup red wine or cooking sherry
- 2 tsp Worcestershire sauce
- 1 can beef broth
- pinch of pepper
- 2 tbsp cornstarch, dissolved in 2 tbsp water
- can of refrigerated bread stick dough

Cook meat in large skillet, remove and drain.  Set aside.  Saute vegetables in oil until soft.  Add garlic salt, pepper, tomato paste, sherry, Worcestershire sauce, broth and beef to pan.  Bring to a boil and cook for about five minutes.  Add cornstarch mixture and heat  through until thickened, stirring constantly. 

Pour beef and vegetable mixture into 9x9 baking dish that has been sprayed with non-stick spray.  Top with bread stick dough cut into strips.  Bake at 400 for 12-14 minutes or until dough is browned. 

Adapted from a recipe from Cooking Light.

1 comment:

  1. This sounds delicious and I love that it's made with ingredients I have in the house. It actually sounds like chicken pot pie, beef version. Thanks for sharing.


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