“Cheesy Beef and Veggie Casserole

🧀🥩 Cheesy Beef and Veggie Casserole

🛒 Ingredients:

For the Casserole:

• 1 lb (450g) ground beef
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup zucchini or broccoli, chopped
• 1 cup frozen peas or corn
• 1 can (14.5 oz) diced tomatoes, drained
• 1/2 cup tomato sauce or marinara
• 1 tsp Italian seasoning
• Salt & pepper, to taste
• Optional: 1/4 tsp red pepper flakes

For the Cheesy Topping:

• 1 1/2 cups shredded cheddar cheese
• 1/2 cup mozzarella or Monterey Jack
• 1/4 cup Parmesan cheese (optional, for extra flavor)

Optional Base:

• 2 cups cooked rice, pasta, or quinoa
  (You can mix this in or layer it under the beef mixture.)

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🔥 Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13″ baking dish.
2. Cook the Beef & Veggies:
   • In a large skillet, heat olive oil over medium heat.
   • Add ground beef and cook until browned. Drain excess fat.
   • Add onions and garlic; sauté 2–3 minutes.
   • Stir in carrots, zucchini/broccoli, and cook for 5 minutes.
   • Add peas or corn, diced tomatoes, tomato sauce, and seasonings.
   • Let simmer 5–10 minutes until veggies are tender and sauce thickens slightly.
3. Assemble the Casserole:
   • Optional: Layer cooked rice/pasta/quinoa in the bottom of your dish.
   • Pour beef and veggie mixture over.
   • Sprinkle with all three cheeses.
4. Bake:
   • Bake uncovered for 15–20 minutes, or until cheese is melted and bubbly.
   • For a golden top, broil for the last 2–3 minutes.
5. Serve:
   • Garnish with fresh parsley or green onions if desired.
   • Serve hot!

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🧊 Storage:

• Keeps in the fridge for 3–4 days.
• Freezer-friendly: wrap tightly and freeze for up to 2 months.
• Reheat in oven or microwave until hot.