Beef and Vegetable Casserole Bake

This Beef and Vegetable Casserole Bake is a comforting and hearty dish, perfect for a late-night meal. Packed with tender ground beef and a colorful mix of vegetables, it's both satisfying and nutritious.

Ingredients

• Ground beef - 250 grams
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Green bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Canned diced tomatoes - 200 grams
• Tomato paste - 2 tablespoons
• Beef broth - 100 ml
• Dried oregano - 1 teaspoon
• Dried basil - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 1 tablespoon
• Cheddar cheese - 100 grams, shredded
• Breadcrumbs - 2 tablespoons

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic; sauté until softened, about 3-4 minutes.
3. Add ground beef to the skillet and cook until browned, breaking it apart with a spatula, about 5-7 minutes.
4. Stir in the diced carrot, green bell pepper, and zucchini. Cook for another 5 minutes until the vegetables start to soften.
5. Add the canned diced tomatoes, tomato paste, beef broth, oregano, basil, salt, and black pepper. Mix well and simmer for 10 minutes.
6. Transfer the beef and vegetable mixture to a baking dish. Sprinkle shredded cheddar cheese evenly on top.
7. In a small bowl, mix breadcrumbs with a drizzle of olive oil and sprinkle over the cheese layer.
8. Bake in the preheated oven for 20 minutes or until the cheese is bubbly and the breadcrumbs are golden.
9. Remove from the oven and let it cool for a few minutes before serving.

Nutrition

• Calories: 550
• Protein: 35 g
• Carbs: 30 g
• Fiber: 3 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 80 mg
• Total Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in protein from ground beef, supporting muscle health.
• Contains a variety of vegetables, providing essential vitamins and minerals.

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