Zucchini Hamburger Vegetable Casserole
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
Ingredients
- 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
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.
