Beef & Vegetable Six-Layer Casserole

This comforting casserole is packed with lean protein and fiber-rich vegetables, making it a balanced, satisfying, and low-fat all-in-one meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 2 medium potatoes, sliced · 136 kcal in the whole recipe
• 2 cups carrots, sliced · 59 kcal in the whole recipe
• 1/4 teaspoon black pepper
• 1/2 cup onion, sliced · 21 kcal in the whole recipe
• 1 pound 90% lean ground beef, browned and drained · 1026 kcal in the whole recipe
• 1 1/2 cups green beans · 40 kcal in the whole recipe
• 1 can low-sodium tomato soup · 50 kcal in the whole recipe
• Cooking spray

Method

1. Preheat your oven to 350°F (175°C) and lightly coat a baking dish with cooking spray.

   

2. Layer the ingredients in the baking dish in the order listed: potatoes, carrots, black pepper, onion, browned ground beef, and green beans.

   

3. Pour the low-sodium tomato soup evenly over the top layer.

   

4. Cover the dish tightly with foil and bake for 45 minutes until the vegetables are tender.

   

5. Remove the foil and bake for an additional 15 minutes until the top is bubbling and lightly browned.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.