Best Vegetable And Meat Casserole Recipes

Vegetable and Meat Casserole image

Provided by Jennifer S

Time 1h15m

Number Of Ingredients 13

3 zucchini, medium sized
1 onions
2 stalk(s) celery
3 clove garlic, minced
1 carrots
4 oz mushrooms
5 sausage links, 3 hot, 2 sweet case removed
1 lb ground beef
1 Tbsp tomato paste
1 c white wine, or substitute chicken broth
4 potatoes, peeled and sliced about 1/8 thick
2 Tbsp olive oil
1 c mozzarella cheese shredded and a handful of pecorino romano or locatelli cheese

Steps:

1. Heat oven to 350. Pour 1 tbs olive oil into a large skillet, heat to medium hot Chop all your vegetables into small cubes Except potatoes. Cook, add salt to taste, don't brown just soften-remove to a bowl
2. In another bowl combine your beef and sausage and put in pan with another tbs of oil if needed. Cook through, breaking up the meat and pour off the grease. Toast the tomato paste, and then stir it into the meat mixture. Add the vegetables. Combine. Stir in the wine or broth and simmer until mostly evaporated.
3. Oil a 10 x 15 pan, toss potatoes in 1 tbs oil and layer in bottom of pan. Sprinkle the cheeses. Layer the meat and vegetable mixture thinly and sprinkle more cheese. Put final layer of meat and vegetables and cheese again. Cover with foil being sure the top is tented so the cheese doesn't stick. Bake for 20 minutes, remove foil and bake for 10 more minutes until cheese browns.

Meat and Vegetable Casserole - Tepsi Baytinijan image

Provided by Charishma_Ramchanda

Categories Lamb/Sheep

Time 2h

Yield 4 serving(s)

Number Of Ingredients 12

1 lb eggplant, peeled
2 teaspoons salt
1/2 cup oil
3 medium carrots or 3 medium potatoes, peeled, cut into 1/2 inch thick round slices
2 medium onions, cut into 1/2 inch thick round slices
1 lb ground lamb or 1 lb beef
4 garlic cloves, crushed
1 teaspoon pepper
1 teaspoon cumin powder
1/8 teaspoon cayenne
3 medium tomatoes, cut into 1/2 inch thick round slices
1/2 cup water

Steps:

Halve the eggplant lengthwise. Then slice it into half rounds about an inch thick.
Sprinkle with 1/2 teaspoons salt and keep aside.
Heat oil in a pan.
Fry the eggplant slices on medium flame for 6 minutes or until lightly golden.
Add more oil if need be. Drain on paper towels once you remove the slices.
Now, in the same oil, lightly fry the carrots and onions on medium flame for 10 minutes. Keep aside.
In a bowl, combine the meat, half the garlic, 1/2 teaspoons salt, 1/2 teaspoons pepper, 1/2 teaspoons cumin and cayenne.
Form into small balls.
Fry on medium flame for 10 minutes.
Drain on clean paper towels.
Combine in a bowl the water, remaining salt, garlic, pepper and cumin.
Stir well and keep aside.
Arrange slices of eggplant on the bottom of a casserole.
Place carrot rounds on top of it followed by slices of tomatoes.
Spread meatballs evenly between the tomato slices.
Pour the water mixture on top.
Cover and bake in a 350F preheated oven for 1 hour.
Serve hot from the casserole.
Enjoy!