A Weeknight Wonder: Saucy Beef and Vegetable Casserole
This Saucy Beef and Vegetable Casserole recipe is a game-changer for busy weeknights. It’s a hearty, delicious meal that’s surprisingly simple to make and packed with sneaky vegetables, ensuring everyone gets their fill of goodness without even realizing it. This recipe has quickly become a family favorite in our home, and I’m confident it will become a staple in yours.
Why This Casserole is a Must-Try
Sneaky Veggie Heaven
The secret ingredient? Shredded zucchini! It melts seamlessly into the rich beef mixture, making it the perfect way to sneak extra veggies into your family’s diet. Even the fussiest eaters won’t suspect a thing!
One-Dish Convenience
Cleanup is a breeze! Everything cooks in a single baking dish, minimizing the washing-up and maximizing your free time. This is a huge plus on busy weeknights.
Ultimate Comfort Food
The cheesy biscuit topping is pure comfort food magic. It adds a delightful textural contrast and elevates the entire dish to a whole new level of deliciousness.
Kid-Approved
This casserole is a hit with kids of all ages! The mild flavors are appealing to little palates, while still offering a sophisticated taste for adults. It’s the perfect family-friendly meal.
Budget-Friendly
This recipe utilizes inexpensive ground beef and pantry staples, making it a budget-friendly option that feeds a crowd without breaking the bank. It’s the perfect solution for affordable family meals.
Freezer-Friendly
Double the recipe and freeze portions for those nights when cooking feels impossible. Simply thaw overnight and bake as directed.
What You’ll Need
Ingredients for the Base
1 pound ground beef (about 450g)
1 cup shredded zucchini (water squeezed out)
1 small onion, chopped
1 clove garlic, minced
½ teaspoon dried marjoram
½ cup salsa
1 (10.75 oz) can condensed tomato soup
1 (15 oz) can whole kernel corn, drained
1 teaspoon salt
Ingredients for the Biscuit Topping
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons white sugar
½ teaspoon cream of tartar
½ teaspoon salt
⅛ teaspoon garlic powder
½ cup cold butter, cut into cubes
½ cup shredded cheddar cheese
½ cup sour cream
1 cup milk
Instructions
Step-by-Step Guide to Saucy Beef and Vegetable Casserole
1. Preheat your oven to 190°C (375°F). Grease a 23x33cm (9×13 inch) baking dish.
2. In a large skillet over medium heat, brown the ground beef. Drain off any excess fat.
3. Add the shredded zucchini (ensure it’s well-squeezed), onion, garlic, and marjoram to the skillet. Cook until the vegetables are tender.
4. Stir in the salsa, tomato soup, corn, and salt. Let the mixture simmer for a couple of minutes.
5. Pour the beef and vegetable mixture into the prepared baking dish and spread evenly.
6. For the topping: In a medium bowl, whisk together the flour, baking powder, sugar, cream of tartar, salt, and garlic powder. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the cheese, sour cream, and milk until just combined.
7. Spread the biscuit topping evenly over the beef mixture. Cover the baking dish and bake for 25 minutes.
8. Remove the cover and continue baking for another 5-10 minutes, or until the topping is golden brown and a toothpick inserted into the center comes out clean.
9. Let the casserole rest for 5-10 minutes before serving. This allows the juices to settle and makes it easier to serve without a mess.
Tips and Tricks for Casserole Perfection
Squeeze that zucchini! Seriously, removing excess moisture is crucial for preventing a soggy casserole.
Don’t skip the draining step; removing excess fat from the ground beef is essential for a leaner and tastier casserole.
Use cold butter for the topping; this helps create a flaky and tender crust.
Check the topping frequently; baking times may vary depending on your oven.
Let it rest; allowing the casserole to cool slightly makes it easier to serve and prevents a messy presentation.
Double the recipe and freeze for future meals.
Frequently Asked Questions
Can I use different vegetables? Yes! Carrots, peppers, or peas would be delicious additions.
What if I don’t have marjoram? Oregano, thyme, or Italian seasoning are great substitutes.
Can I make this ahead? Yes! Assemble the casserole up to 24 hours in advance and add 5-10 minutes to the baking time.
My topping didn’t puff up properly. This is usually due to old baking powder or overmixing. Ensure your baking powder is fresh and mix the topping gently until just combined.
Storage and Leftovers
Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.
This casserole freezes beautifully for up to 3 months. Thaw overnight before reheating.
Nutrition Information (Approximate)
Calories: 501kcal
