Cheesy Beef and Tomato Casserole

This hearty beef bake feeds six and can be ready for the oven in less than 30 minutes.


6 servings


1 pound lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup uncooked medium-grain white rice
1 cup water
1 medium zucchini, cut into 1/4-inch-thick slices (2 cups)
1 large tomato, chopped (1 cup)
1 (19 ounce) can tomato basil soup (e.g. Progresso® Vegetable Classics)
2 cups shredded mozzarella cheese (8 oz)


Preheat oven to 375°F (191°C). Spray 13 x 9-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.

Place rice and water in baking dish; stir to mix. Layer cooked beef, zucchini and tomato over rice. Pour soup over top. Cut 16 x 12-inch sheet of foil; spray with cooking spray. Cover dish with foil, sprayed side down.

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

Estimated Time

Preparation Time: 25 minutes
Bake Time: 55 minutes
Total Time: 1 hour 20 minutes

Additional Information

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

Nutritional Information

Amount per serving: Calories 410 (Calories from Fat 160), Total Fat 17 g (Saturated Fat 8 g, Trans Fat 1/2 g), Cholesterol 65 mg; Sodium 830 mg; Total Carbohydrate 36 g (Dietary Fiber 2 g, Sugars 7 g), Protein 27 g; Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; Carbohydrate Choices: 2 1/2

Recipe Courtesy Of

Betty Crocker

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