Vegetable and Meat Casserole

Jennifer S


I got this from Lidia's Italy but made some changes. The original recipe uses ground turkey, no carrots or celery. I spiced it up a bit and use what ever veggies I have on hand and lots of them. I was surprised how much my family enjoyed this and it changes every time I make it.


☆☆☆☆☆ 0 votes

25 Min
50 Min
Stove Top


  • 3
    zucchini, medium sized
  • 1
  • 2 stalk(s)
  • 3 clove
    garlic, minced
  • 1
  • 4 oz
  • 5
    sausage links, 3 hot, 2 sweet case removed
  • 1 lb
    ground beef
  • 1 Tbsp
    tomato paste
  • 1 c
    white wine, or substitute chicken broth
  • 4
    potatoes, peeled and sliced about 1/8 thick
  • 2 Tbsp
    olive oil
  • 1 c
    mozzarella cheese shredded and a handful of pecorino romano or locatelli cheese

How to Make Vegetable and Meat Casserole


  1. Heat oven to 350. Pour 1 tbs olive oil into a large skillet, heat to medium hot
    Chop all your vegetables into small cubes Except potatoes. Cook, add salt to taste, don't brown just soften-remove to a bowl
  2. In another bowl combine your beef and sausage and put in pan with another tbs of oil if needed. Cook through, breaking up the meat and pour off the grease. Toast the tomato paste, and then stir it into the meat mixture. Add the vegetables. Combine. Stir in the wine or broth and simmer until mostly evaporated.
  3. Oil a 10 x 15 pan, toss potatoes in 1 tbs oil and layer in bottom of pan. Sprinkle the cheeses. Layer the meat and vegetable mixture thinly and sprinkle more cheese. Put final layer of meat and vegetables and cheese again. Cover with foil being sure the top is tented so the cheese doesn't stick. Bake for 20 minutes, remove foil and bake for 10 more minutes until cheese browns.

Printable Recipe Card

About Vegetable and Meat Casserole

Course/Dish: Beef, Vegetables, Casseroles
Main Ingredient: Beef
Regional Style: Italian

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