Description
This comforting ground beef and vegetable casserole combines savory meat with fresh vegetables and herbs, all topped with melted cheddar cheese for a complete and satisfying meal the whole family will love.
Ingredients
Scale
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups diced potatoes
- 2 cups diced carrots
- 1 cup diced celery
- 1 cup corn kernels (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup beef broth
- 1 cup shredded cheddar cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tbsp olive oil
Instructions
- Preheat the Oven
Preheat your oven to 375°F (190°C). This temperature ensures the casserole cooks evenly and allows the flavors to develop properly while preventing the vegetables from becoming too soft. - Brown the Beef
In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Remove the beef with a slotted spoon to drain excess fat and set aside. Browning the meat first develops rich flavor that will infuse throughout the dish. - Prepare the Aromatics
In the same skillet with the remaining beef fat, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes. The aromatics will build a flavorful base for the casserole. - Add the Vegetables
Add the diced potatoes, carrots, and celery to the skillet. Cook for about 5 minutes, stirring occasionally. This partial cooking helps the vegetables start to soften and absorb the flavors from the onion and garlic. - Combine All Ingredients
Stir in the corn kernels, cooked ground beef, diced tomatoes (with juice), and beef broth. Season with salt, black pepper, thyme, and rosemary. The liquid from the tomatoes and broth will help steam and cook the vegetables as the casserole bakes. - Begin Baking
Transfer the mixture to a greased 9×13-inch baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. The foil helps trap steam to cook the vegetables thoroughly. - Add Cheese Topping
Remove the foil and sprinkle the shredded cheddar cheese over the top. Bake for an additional 10-15 minutes, or until the cheese is bubbly and golden. This uncovered final baking allows the top to get slightly crispy while the cheese melts perfectly. - Rest and Serve
Let the casserole rest for a few minutes before serving to allow the flavors to meld together and the juices to redistribute. This makes serving easier and enhances the overall taste experience.
Notes
This casserole can be made ahead and refrigerated before baking. You may need to add 10-15 minutes to the covered baking time if cooking from cold. You can also substitute ground turkey or chicken for a lighter option. For additional flavor, consider adding 1 tablespoon of Worcestershire sauce or 1 teaspoon of paprika. Leftovers can be stored in the refrigerator for up to 3 days and actually taste even better the next day as the flavors continue to develop.
- Prep Time: 20 minutes
- Cook Time: 45 minutes