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Zucchini Hamburger Vegetable Casserole
Summary
| Yield | 6 |
|---|---|
| Prep Time | 1 1⁄3 hours |
| Recipes | Casseroles |
Description
A warm hearty meal that can be prepared the night before. Keep refrigerated and pop in the oven when you get home.
Ingredients
-
2 medium potatoes, peeled and diced
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1 carrot, diced
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1 celery stalk, diced
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1 pound ground beef
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1/2 cup chopped onion
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1/2 cup chopped green bell pepper
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 teaspoon dried thyme
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1/2 teaspoon dried rosemary
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1/2 teaspoon dried basil
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2 tablespoons flour
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1 sliced zucchini
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1 sliced tomato
Instructions
In a medium saucepan add the potatoes, carrots and celery. Cover with water and simmer until tender, about 7 minutes. Drain; reserving liquid for later use. Set vegetables aside.
In a large skillet brown the ground beef; drain. Mix the beef with onion, green bell pepper, salt, pepper, thyme, rosemary and basil. Add the vegetable liquid and flour. Stir and cook until thickened, about 5 minutes.
Pour into a baking dish and top with the potato mixture. Cover the potato mixture with the zucchini and tomato.
Bake 1 hour at 350°F. Serve hot.
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