This beef and vegetable casserole quickly became a favorite in my kitchen. From the aroma to the complex, comforting flavors, it felt like the perfect meal the moment it came out of the oven.
My husband smelled it and came straight to the table. I took a few photos while the dish cooled just a bit — food blogging does require a tiny bit of patience — and the short wait only made him more eager to dig in.
Lighting was perfect that day, and with the kids out at the park with my mother-in-law, we enjoyed a relaxed, quiet lunch together.
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In truth, I scooped a portion right from the baking pan — no pretense, just honest enjoyment. After many years together, convenience and flavor often win over formality.
We ate until we were completely satisfied. This casserole is not only delicious but also straightforward to make. I hope you try it soon.
Beef and Vegetable Casserole
10 minutes
45 minutes
55 minutes
A comforting fall casserole featuring beef and a mix of vegetables.
Ingredients
- BASE:
- 1/2 medium cauliflower head, florets
- 1/2 medium butternut squash, peeled and shredded
- 1 medium onion, shredded
- 3 garlic cloves, minced
- 1/2 cup smoked ham, cubed (Virginia ham recommended)
- 4 ripe tomatoes, peeled and crushed (or canned tomatoes)
- A few pinches of oregano and basil
- Salt and pepper to taste
- MEAT:
- 1/2 lb sautéed ground beef
- 1/2 can or jar meat-based tomato sauce or marinara
- Pinch of salt and pepper, to taste
- TOPPING:
- 2 handfuls of oatmeal
- 1 cup shredded mozzarella
- 1/2 cup grated Parmigiano
- 1 cup French onions, plus extra for garnish
- A few sprigs of parsley or other herbs, chopped
Instructions
- Preheat a frying pan and brown the ground beef until fully cooked. Remove the beef with a spoon onto paper towels to drain excess fat. Discard about half of the oil left in the pan.
- Wash the cauliflower and separate the florets. Peel and shred the butternut squash. Shred the onion, mince the garlic, peel and crush the tomatoes (or use canned), and cube the ham. Set everything aside.
- Sauté the cauliflower florets in the remaining oil over medium-high heat for about 5 minutes, then add the shredded butternut squash, onion, and garlic. Season and stir.
- Add the crushed tomatoes and cubed ham, season with salt, pepper, and dried herbs if desired. Cook for about 10 minutes on medium-high heat, stirring occasionally. Transfer the vegetable mixture to a bowl and set aside.
- Return the cooked ground beef to the pan and add the meat-based tomato sauce or marinara. Stir and adjust seasoning to taste.
- Preheat the oven to 400°F (200°C).
- In a bowl, combine the oatmeal, French onions, mozzarella, and Parmigiano.
- In a baking pan, spread the vegetable mixture evenly, then add the meat and sauce layer. Sprinkle the oatmeal-cheese mixture evenly over the top.
- Bake for about 20 minutes, or until the cheese is fully melted and bubbling.
- Chop fresh parsley or your preferred herb and garnish the casserole just before serving.
Notes
- You can use any ground meat: chicken, turkey, or cubed pork work well.
- Fresh ripe tomatoes are great, but canned tomatoes are a convenient alternative.
- I used oatmeal instead of panko breadcrumbs, but regular breadcrumbs can be substituted.
Did you make this recipe?
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