What can you do with a pound of ground beef? A lot, especially if you have mixed veggies handy. This ground beef and mixed vegetable casserole recipe here is one of them. Jump to Recipe This can have different versions depending on what vegetables are available in your kitchen. Either frozen vegetables or fresh veggies will work as the fresh flavor of the dish is enhanced by the meat. With a little creativity, this recipe can have very simple ingredients.


Ingredients for mixed vegetable casserole

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  • For the meatballs: ground meat, onions, salt and pepper, egg, and flour
  • For the vegetables: I used carrots, zucchini, green and red bell pepper, tomatoes, and parsley
  • Other vegetables you can use: cauliflower, sweet potatoes potatoes, mushrooms, celery
  • Tomato sauce of diced tomatoes
  • Cheese for toppings and dried coriander or parsley


How to cook ground beef and mixed vegetable casserole

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There are two stages in prepping and cooking this recipe – frying the meatballs in a skillet and cooking the vegetables separately, then mixing them near the end of cooking. However, there is an option that is faster and healthier: by not frying the meatballs, but slowly adding them onto the casserole when the vegetables are half done, cover them while on medium-high heat and you have a rich but healthier version of the same dish.

Cook time is of the essence here. Medium heat to medium-high heat would be best during the first stage of cooking – about 15 minutes – and then low heat after the meatballs and vegetables are mixed until they are done – around 5 additional minutes.


How to serve ground beef and mixed vegetable casserole

We usually serve this over steamed white rice. I bet you, however, that you would love this over pasta! Simply superb!

Serve in a casserole dish and eat as is, though. It has most of the nutrients you need from meat and veggies. It does not have much carbs unless you have potatoes or yams in the recipe. This recipe is a complete meal by itself. Best for dinner or simply a quick supper. 


How to keep or store leftovers

Keep leftovers in a tight-lid container in the fridge for a couple of days. Also good to keep in the freezer for up to two weeks. Defrost and reheat in the microwave or on the stove in a pot over medium heat.  

Cooking tips

  • Chose lean ground beef for a healthier alternative as it does not have much oil and so that the meatballs do not shrink while cooking. 
  • Oregano enhances the taste of meat; add this to the meat mixture if you prefer the taste of this herb. 
  • Top with cheddar cheese for a richer taste.
  • Brown potatoes separately and add midway in cooking to result in softer but sturdier potatoes. Medium potatoes are best thrown in the casserole as an idea.
  • Add about two tablespoons of tomato paste to thicken the sauce.
  • Heat in the oven at 200c if until serving time, if you have cooked this ahead of mealtime. 


Ground Beef and Mixed Vegetable Casserole

Course Main Dish
Cuisine American
Servings 5 people
Author Magida


For the meatballs:

  • 500 g ground beef
  • 1 medium-sized onion chopped finely
  • salt and pepper to taste
  • 1 egg
  • 2 tablespoon flour
  • cooking oil for frying optional

for the vegetable casserole:

  • 3 tablespoons cooking oil
  • 1 medium-sized onion chopped roughly
  • 4 cloves garlic minced
  • 1 large carrot cubed roughly
  • 2 medium-sized zucchini cubed roughly
  • 1 each green and red bell peppers cut up
  • 1 1/2 cups chopped tomatoes or canned diced tomatoes
  • 1 small bunch parsley chopped

For toppings/garnishing:

  • Cheese dried coriander or parsley


For the meatballs:

  1. Mix all the meatball ingredients and form balls. Roll them in additional flour, if you wish, but not necessary. Gently fry in cooking oil (optional). Set aside.

for the vegetable casserole:

  1. Sautee garlic and onion for a few minutes or until the onions are transparent.
  2. Add carrots and zucchini and cook for two minutes over medium-high heat.
  3. Add tomatoes, bell peppers and cook for about 3 minutes and then turn once.
  4. Slowly add the meatballs and parsley, then cook for 2 more minutes.
  5. Top with dried herbs and/or cheese.

You may want to try other recipes for ground beef from My Mothers’ Kitchens.


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