Baked Vegetable Dinner
A hearty baked vegetable and ground beef casserole with rich tomato flavor, perfect for family dinners and comfort food lovers seeking a wholesome, satisfying meal.
Ingredients
Instructions
- In the bottom of a small roaster, put a layer of sliced potatoes, a layer of carrots, and a layer of onions and celery, mixed.
- Brown the ground beef and layer it over the vegetables.
- Pour the can of peas (juice and all) over the ground beef layer.
- Over the top, add two cans of tomatoes; season each layer with salt and pepper.
- Bake at 350°F (175°C) for 1 1/2 hours, covered.
- Remove the lid and bake for an additional 30 minutes.
- Do not add any water as the vegetables make their own juice.
Tips & Substitutions
For a vegetarian option, substitute the ground beef with lentils or a meat alternative. Consider adding other vegetables like bell peppers or zucchini for extra flavor. If you want a thicker sauce, you can reduce the amount of tomatoes or add a tablespoon of tomato paste. Season with herbs like thyme or oregano for added depth. This dish is also versatile; feel free to use up any leftover vegetables you may have.
Serving Suggestions
Serve this hearty baked vegetable dinner with a side of crusty bread or a fresh garden salad for a complete meal. It pairs beautifully with Tomato Slush for a refreshing drink. Consider topping each serving with grated cheese or fresh herbs for added flavor. This dish is perfect for potlucks or family gatherings, providing comfort and satisfaction.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, about 20 minutes. Alternatively, you can microwave individual portions for a quicker option, stirring occasionally to ensure even heating. This dish generally tastes even better the next day as the flavors meld.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Vegetable Dinner contains roughly 1482 calories, with 52g protein, 157g carbohydrates, and 74g fat. It is an excellent source of vitamin A (333% of the Daily Value), protein (104% of the Daily Value), and dietary fiber (103% of the Daily Value). Note that it is relatively high in sodium, at 1736mg per serving (75% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh ones?
Yes, you can use frozen vegetables, but be aware that they may release more moisture during cooking. If using frozen, you might want to reduce the cooking time slightly to avoid a watery dish. Just ensure they are thawed and drained before layering to maintain the right texture.
How can I make this dish gluten-free?
This recipe is naturally gluten-free as it does not contain any wheat-based ingredients. However, always check the labels of canned goods like tomatoes and peas to ensure there are no hidden gluten ingredients. You can also serve it over gluten-free grains like quinoa or rice for a wholesome meal.
What can I do if I don't have two cans of tomatoes?
If you're short on tomatoes, you can substitute with one can of tomatoes and one can of tomato sauce or crushed tomatoes. Alternatively, fresh tomatoes can be used; approximately 4-5 medium tomatoes chopped can be a suitable replacement. Just be mindful of adjusting the seasoning since fresh tomatoes can vary in sweetness and acidity.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).