Beef Vegetable Casserole

By Yankee Magazine

Apr 01 2014


4 medium carrots, shredded
2 medium zucchini, thinly sliced
2 medium summer squashes, thinly sliced
1 large onion, chopped
1 clove garlic, minced
1 pound lean ground beef, browned and drained
1 can (10-3/4 ounces) condensed cream of mushroom soup
1 cup sour cream
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2-1/2 cups dry herb bread crumbs, divided
1 tomato, seeded and chopped, for garnish


Preheat the oven to 350°F. Grease a shallow 3-quart casserole. In a large bowl, combine the carrots, zucchini, squashes, onion, and garlic with the browned beef. Stir in the mushroom soup and sour cream. Add the basil, salt, and pepper. Mix all of the ingredients together. Spread 1-1/2 cups of the bread crumbs in the bottom of the casserole. Distribute the vegetable-and-meat mixture evenly over the crumbs. Top with the remaining crumbs. Bake for 35 minutes. Cover the dish if the casserole starts to dry out. Cool slightly before garnishing with chopped tomato.