Beef & Veggie Casserole

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 454.1
  • Total Fat: 15.9 g
  • Cholesterol: 93.1 mg
  • Sodium: 229.2 mg
  • Total Carbs: 50.4 g
  • Dietary Fiber: 3.6 g
  • Protein: 22.4 g

View full nutritional breakdown of Beef & Veggie Casserole calories by ingredient
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Number of Servings: 4


    4 tsp Olive Oil
    2 medium Onions (finely chopped)
    1/2 medium Carrot (finely chopped)
    4 cloves Garlic (minced)
    1 tsp dried Thyme
    1/2 lb Ground Beef (lean)
    1/2 c dry Red Wine
    1 14.5 oz. can diced Tomatoes
    1 c frozen Green Peas (thawed)
    20 oz. cooked Pasta
    1/4 c Sargento Bistro Blends Mozzarella w/Sun Dried Tomatoes & Basil
    2 T chopped basil (dried)


Preheat oven to 350; spray 2-quart casserole with non-stick spray.
In skillet, heat olive oil on medium heat. Saute onions, carrot, celery, garlic & thyme until onions are translucent (8-10 minutes).
Add beef and cook until no longer pink (5-7 minutes).
Add wine, cook two minutes, then add tomatoes & peas.
Reduce heat and cook, stirring occasionally, 20 minutes.
Stir in pasta, cheese & basil; transfer to casserole.
Bake until cheese is melted, about 20 minutes

Number of Servings: 4

Recipe submitted by SparkPeople user HAZELPETHIG.

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