Description
Hearty beef and vegetable casserole brings comfort straight from grandma’s kitchen, warming your soul with rich, tender meat and colorful vegetables that mingle perfectly. Weeknight dinners become extraordinary when this simple yet satisfying dish lands on your table, delivering pure home-cooked happiness in every single bite.
Ingredients
Scale
Main Ingredients:
- 1 pound ground beef
- 1 cup shredded zucchini
- 2 cups all-purpose flour
- 1 can 15 oz whole kernel corn
- 1 cup milk
- 1 small onion
Supporting Ingredients:
- 1 can 10.75 oz condensed tomato soup
- ½ cup salsa
- ½ cup sour cream
- ½ cup shredded cheddar cheese
- ½ cup cold butter
Seasonings and Spices:
- 1 clove garlic
- 1 tablespoon baking powder
- 2 teaspoons white sugar
- 1 teaspoon salt
- ½ teaspoon dried marjoram
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- ⅛ teaspoon garlic powder
Instructions
- Preheat your oven to 375°F. Grease a 9×13 inch baking dish thoroughly with cooking spray or butter.
- Place ground beef in a large skillet over medium heat. Cook beef until completely browned, breaking it into small crumbles. Drain any excess fat.
- Squeeze moisture from zucchini using a clean kitchen towel. Add zucchini, chopped onion, minced garlic, and marjoram to the skillet with beef.
- Stir vegetables into beef and cook for 3-4 minutes until onions become translucent and tender.
- Pour salsa, tomato soup, drained corn kernels, and salt into skillet. Mix thoroughly and simmer for 2 minutes.
- Transfer entire beef mixture into prepared baking dish, spreading evenly across the bottom.
- In a separate mixing bowl, combine 2 cups flour, 1 tablespoon baking powder, 2 teaspoons sugar, ½ teaspoon cream of tartar, ½ teaspoon salt, and ⅛ teaspoon garlic powder.
- Cut cold ½ cup butter into dry ingredients using a pastry cutter until mixture resembles coarse breadcrumbs.
- Fold ½ cup shredded cheddar, ½ cup sour cream, and 1 cup milk into flour mixture until just combined.
- Spread biscuit topping gently over beef mixture, ensuring complete coverage.
- Bake uncovered at 375°F for 25-30 minutes until biscuit topping turns golden brown and a toothpick comes out clean.
- Remove from oven and let casserole rest for 10 minutes before serving warm.
Notes
- Squeeze excess moisture from zucchini thoroughly to prevent a watery casserole and ensure a thick, rich texture.
- Choose lean ground beef to reduce grease and create a cleaner, more concentrated flavor profile.
- Swap out ground beef with ground turkey or plant-based crumbles for a lighter protein option that works well with the vegetable base.
- Cold butter is crucial for the biscuit topping, as it creates flakier, more tender layers when cut into the dry ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 415 kcal
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg