Healthy Veggie-Beef Casserole
- 2 lb. extra lean ground beef
- 2 cans Campbell's cream of celery soup
- 1 (16 oz.) Birds Eye frozen vegetable mixture (broccoli, carrots and water chestnuts)
- 1 (16 oz.) Birds Eye frozen vegetable mixture (cauliflower nuggets, carrots and snow pea pods)
- 8 oz. Kraft medium Cheddar shredded cheese
- salt, pepper and onion powder to taste
- 4 oz. Old El Paso mild taco sauce
- Brown ground beef in skillet, breaking finely into pieces. Drain in colander and return to skillet. Add seasonings and taco sauce.
- Stir in all the cream of celery soup (undiluted, no water). Add both packages of vegetables, partially thawed. Toss and mix well.
- Put into a 9 x 13-inch pan, well sprayed with Pam. Bake 40 minutes, uncovered, at 350u0b0.
- Remove from oven and sprinkle with the shredded cheese. Bake another 10 minutes.
extra lean ground beef, campbells cream, broccoli, cauliflower nuggets, shredded cheese, salt, taco sauce
Taken from www.cookbooks.com/Recipe-Details.aspx?id=585145 (may not work)