Cheesy Beef and Tomato Casserole

71 Ratings

44 Comments

Kitchen Tested

Prep 25 min
Total 1 hr 20 min
Servings 6

This hearty beef casserole feeds six and can be ready for the oven in less than 30 minutes. MORE+ LESS-

By Betty Crocker Kitchens

Updated January 24, 2014

Ingredients

lb lean (at least 80%) ground beef

medium onion, chopped (1/2 cup)

1/2

teaspoon salt

1/8

teaspoon pepper

3/4

cup uncooked medium-grain white rice

cup water

medium zucchini, cut into 1/4-inch-thick slices (2 cups)

large tomato, chopped (1 cup)

can (19 oz) Progresso™ Vegetable Classics tomato basil soup

cups shredded mozzarella cheese (8 oz)

Steps

Hide Images

1

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Sprinkle with salt and pepper.
2

Place rice and water in baking dish; stir to mix. Layer cooked beef, zucchini and tomato over rice. Pour soup over top. Cut 16x12-inch sheet of foil; spray with cooking spray. Cover dish with foil, sprayed side down.
3

Bake 40 minutes. Uncover dish; sprinkle cheese over top. Bake uncovered 10 to 15 minutes longer or until edges are bubbly and cheese is lightly browned.

Expert Tips

Use your garden-harvested zucchini in this hearty entrée. Large zucchini can be used if the slices are cut into quarters.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 410
Calories from Fat: 160

% Daily Value

Total Fat: 17g; 27%
Saturated Fat 8g 41% Trans Fat 1/2g
Cholesterol: 65mg; 22%
Sodium: 830mg; 34%
Potassium: 380mg; 11%
Total Carbohydrate: 36g; 12%
Dietary Fiber 2g 8% Sugars 7g
Protein: 27g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 15%; 15%
Calcium: 30%; 30%
Iron: 15%; 15%

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;