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Saucy Beef and Vegetable Casserole

Saucy Beef and Vegetable Casserole

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Ground beef (or ground turkey), shredded zucchini, spices, salsa, tomato soup, and corn are cooked with a garlic, sour cream, and Cheddar cheese biscuit topping. Even my toddler loves this recipe!

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 501 kcal
  • 25%
  • Fat:
  • 28.3 g
  • 43%
  • Carbs:
  • 45.1g
  • 15%
  • Protein:
  • 18.9 g
  • 38%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 1275 mg
  • 51%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a large skillet over medium heat, brown the ground beef. Drain the beef, and mix in the zucchini, onion, garlic, and marjoram. Cook and stir until vegetables are tender. Mix in the salsa, tomato soup, and corn. Season with 1 teaspoon salt. Transfer to the prepared baking dish.
  3. In a medium bowl, mix the flour, baking powder, sugar, cream of tartar, 1/2 teaspoon salt, and garlic powder. Cut in the butter until the mixture resembles coarse crumbs. Stir in the Cheddar cheese, sour cream, and milk. Spread over the beef mixture in the baking dish.
  4. Bake covered in the preheated oven 25 minutes, or until the topping is golden brown and a toothpick inserted in the center comes out clean.
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Reviews

Cookieman
60
1/20/2010

This is a good recipe . . . my kids are in their early twenties, they and some of their friends loved this recipe. I had them help make it; the neighbor boy across the street was so impressed he asked for the recipe, and then made it with his dad the next day. He said the topping didn’t puff up as much as mine, I told him to add extra flour next time. I added extra flour to mine (1/4c); until the mixture was a little thicker than a standard pancake mix would look like. It would be very easy to play around with the hamburger mixture adding things like black beans, but the only thing I did different was add shredded carrots in place of zucchini. Additionally, did you know that you can substitute white vinegar in place of cream of tartar? It is made from tartaric acid and half neutralized with potassium hydroxide. This process transforms it into a salt. Grapes are the only significant natural source of tartaric acid, and cream of tartar is obtained from sediment produced in the process of making wine. White vinegar or lemon juice, in the ratio of 3 times the amount of cream of tartar called for, will provide the right amount of acid for most recipes.

wisefamily
17
4/1/2006

This is so yummy! I actually followed the recipe exactly after reading the reviews and would not change or add anything! I have a family of 6 (#7 due soon), with a few very picky eaters. All of them were eating 2nds, and onions!! Agree with other reviews, the topping is awesome and worth the time and effort, (my daughter,12, made the topping while I made the rest and it was oven ready quickly!) So worth it and a family pleaser! Definately a keeper! Yum, Yum, Yum!!

BLOUBIRD
13
9/5/2007

I added shredded carrots and sliced mushrooms to up the vegetable level. I also sliced the zucchini because the grated seemed to disappear when cooked. This was a hit with the family.