Broccoli Beef Casserole
| Prep Time: 15 min | Serves: 14 |
| Cooking Time: 40 min | Yield: 14 bowl |
Mixed vegetables with whole wheat pasta.
Ingredients
- 1 1/2 cups Mixed Vegetables-frozen
- 4 cups Broccoli, Chopped
- 2 cups Beef Broth
- 1/2 cup Mushrooms, Sliced Buttons, Canned
- 5 cups Cream of Mushroom
- 3/4 cup Light Cream Cheese
- 3 cups Vegetable, Onion
- 5 tbsp Minced Garlic in Water
- 2 tbsp Basil (dried)
- 2 tbsp Italian Seasoning
- 2 tbsp Oregano, Dried
- 1 tbsp Thyme, Dried
- 2 lb Lean Ground Beef
- 830 g Whole Wheat Penne Pasta
- 1 can Tomato Paste
- 3 cups Cheese, Cheddar and Mozzarella Shredded
Directions
1) Mince broccoli.
2) In a frying pan under medium-high heat, add the ground beef and 2 tbsp of garlic. Cook until browned.
3) While the ground beef is cooking, add water to a large sauce pan under high heat (for the pasta). Add a dash of salt to the large sauce pan. Add the pasta and cook until el dente, a bit undercooked is OK because it will finish cooking in the oven.
4) In another large sauce pan under medium heat, add onions, broccoli, frozen mixed vegetables, and canned mushrooms. Cook until softened.
5) Add the canned cream of mushroom soup, tomato paste, beef broth, and cooked ground beef to the large sauce pan with the vegetables. Once heated, add the pasta and remove from heat.
6) Split the mixture between two casserole dishes and cover each with half the cheese.
7) Bake at 350 F for 15 minuites, or until cheese is golden brown. (You can turn the oven to broil after 10 minuites to brown it more quickly--careful not to burn the cheese on Broil).