Zucchini Hamburger Vegetable Casserole

No ratings yet

Zucchini Hamburger Vegetable Casserole

A warm hearty meal that can be prepared the night before. Keep refrigerated and pop in the oven when you get home.
Servings 6


  • 2 medium potatoes peeled and diced
  • 1 carrot diced
  • 1 celery stalk diced
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried basil
  • 2 tablespoons flour
  • 1 sliced zucchini
  • 1 sliced tomato


  • 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.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.