HERBED BEEF VEGETABLE CASSEROLE

Herbed Beef Vegetable Casserole image

If your family is resistant to eating vegetables, offer them this dish! Eggplant, zucchini, onion and yellow pepper are disguised in a beefy tomato sauce. - Betty Blandford, Johns Island, South Carolina

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 10 servings.

Number Of Ingredients 13

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Ingredients

2 pounds ground beef
1 medium eggplant, cubed
2 medium zucchini, cubed
1 medium onion, chopped
1 medium sweet yellow pepper
3 garlic cloves, minced
1 can (28 ounces) stewed tomatoes
1 cup cooked rice
1 cup shredded cheddar cheese, divided
1/2 cup beef broth
1/2 teaspoon each oregano, savory and thyme
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add the eggplant, zucchini, onion, yellow pepper and garlic; cook until tender. Add tomatoes, rice, 1/2 cup cheese, broth and seasonings; mix well. , Transfer to a greased 13x9-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts : Calories 257 calories, Fat 12g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 434mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 3g fiber), Protein 21g protein.