Economical Meat And Vegetable Casserole
A hearty, economical casserole combining tender meatballs with vegetables and cheesy mushroom sauce, perfect for family dinners and comforting midweek meals.
Ingredients
- 1 lb. ground beef ⓘ
- 1/2 cup fine bread crumbs ⓘ
- 1/3 cup milk ⓘ
- 1 egg, beaten ⓘ
- 1/4 cup onion, finely chopped ⓘ
- 1 teaspoon salt ⓘ
- 1/4 teaspoon dry mustard ⓘ
- 1 tablespoon butter ⓘ
- 1 can cream of mushroom soup ⓘ
- 1/2 teaspoon sage
- 1 1/2 cups shredded Cheddar cheese ⓘ
- 2 (10 oz.) packages frozen mixed vegetables, cooked and drained ⓘ
Instructions
- Combine ground beef, bread crumbs, milk, beaten egg, chopped onion, salt, and dry mustard in a bowl.
- Shape the mixture into 24 meatballs.
- In a skillet, cook the meatballs in butter until lightly browned on all sides.
- Drain off excess fat from the skillet.
- In a separate bowl, mix the cream of mushroom soup, shredded Cheddar cheese, and sage.
- Arrange the cooked meatballs around the sides of a shallow 1 1/2-quart casserole dish.
- Spoon the soup mixture into the center of the casserole.
- Top the casserole with cooked and drained mixed vegetables.
- Cover the casserole with foil and bake at 350°F for 30 minutes.
Tips & Substitutions
For a leaner option, substitute ground turkey or chicken for the beef. You can also use gluten-free bread crumbs to make this dish suitable for those with gluten sensitivities. Adding herbs like thyme or parsley can enhance the flavor. Consider using homemade cream of mushroom soup for a healthier alternative. This casserole is versatile; feel free to mix in other vegetables based on what's in season.
Serving Suggestions
Serve this casserole alongside a simple green salad or crusty bread for a complete meal. It also pairs beautifully with the Chow Mein Hot Dish for a potluck or family gathering. For an added touch, garnish with fresh herbs before serving to enhance the presentation and flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F for about 20 minutes, or until heated through. You can also microwave individual portions for a quick meal, but ensure they are heated evenly to avoid cold spots.
Nutrition & Diet Analysis (per serving)
Each serving of Economical Meat And Vegetable Casserole contains roughly 1027 calories, with 13g protein, 70g carbohydrates, and 77g fat. It is an excellent source of vitamin A (54% of the Daily Value), protein (27% of the Daily Value), and iron (22% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1776mg per serving (77% 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 fresh vegetables instead of frozen?
Yes, you can use fresh vegetables in this casserole. Just make sure to blanch them first to ensure they cook evenly in the casserole. This adds freshness and can enhance the overall taste of the dish.
How can I make this recipe vegetarian?
To make this casserole vegetarian, substitute the ground beef with a plant-based meat alternative or lentils. Use vegetable broth instead of cream of mushroom soup, and increase the amount of vegetables for added flavor and texture.
Can I prepare this casserole ahead of time?
Absolutely! You can assemble the casserole a day in advance, cover it tightly, and refrigerate it until you're ready to bake. Just add an extra 10-15 minutes to the baking time if you're baking it straight from the fridge.
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).