Oven Baked Classic Beef and Vegetable Casserole

Why I’ll Love This Recipe

I love the simplicity and soul-warming quality of this casserole—each ingredient effortlessly melds together over low, slow baking, allowing the beef to become melt-in-your-mouth tender while the veggies soak up all that savory goodness.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Beef chuck or similar cut, cubed

• Potatoes, peeled and sliced or chunked

• Carrots, chopped

• Celery, diced

• Onion, chopped

• Green beans (optional)

• Tomatoes or tomato purée

• Seasonings: thyme, bay leaves, salt, pepper, garlic powder (to taste)

• Beef stock or broth (as needed for simmering)

• Cheese for topping (optional)

Directions

I start by layering half of the potatoes, carrots, celery, green beans (if using), and onion in a greased 9×13-inch casserole dish. Then I crumble half of the raw beef over the vegetables, seasoning with thyme, pepper, salt, and garlic powder. I repeat the layering with remaining vegetables and beef, then spread tomatoes or tomato purée over the top. I cover the dish and bake at 400 °F until the veggies begin to soften (about 15 minutes). Then I reduce the heat to 350 °F and continue baking for around 1 hour more, or until vegetables are tender and beef is cooked through. For a cheesy melt, I sprinkle some cheese over the top, cover it again, and let it stand off the heat until the cheese melts allrecipes.com+15food.com+15southsidekitchen.com+15southernliving.comsouthsidekitchen.com+4simplyrecipes.com+4theguardian.com+4.

Servings and timing

This recipe typically serves 4 to 6 people. The baking process includes about 15 minutes at 400 °F, followed by approximately 1 hour at 350 °F, so total oven time is around 1 hour 15 minutes, with additional prep time.

Variations

• I sometimes swap green beans for other veggies like bell peppers or peas.

• I’ve stirred in mushrooms or layered thin slices of zucchini when I want more vegetable variety.

• Occasionally, I drizzle in a little beef stock before baking if the casserole seems too dry.

storage/reheating

I store leftovers in the fridge, covered, for up to 3–4 days. To reheat, I warm individual portions in the oven at 350 °F until bubbling through. If it looks dry, I’ll stir in a splash of broth before reheating to restore moisture.

FAQs

What cut of beef works best for this casserole?

I prefer a well-marbled cut like beef chuck—it stays tender even after a long bake.

Can I prep this ahead of time?

Absolutely—I can assemble the casserole in advance, keep it covered in the fridge, and bake just before serving.

How do I prevent a soggy bottom?

I make sure to use a well-greased baking dish and avoid adding too much liquid—any broth should be reminiscent of a light tomato stew, not a soup.

Can I add a crispy topping?

Yes—I like to sprinkle breadcrumbs or cheese over the top in the final 10 minutes of baking to add tasty texture.

Is this dish freezer-friendly?

Definitely—I freeze the cooled casserole in airtight containers and reheat directly from frozen, adding extra baking time and a little broth if needed.

Conclusion

I find that this Oven Baked Classic Beef and Vegetable Casserole delivers timeless comfort with its hearty mix of beef and veggies, minimal prep, and slow, soulful baking. It’s a dish that comforts, nourishes, and effortlessly satisfies—perfect for chilled evenings or feeding a hungry family.