Vegetable Beef Casserole

Ingredients:

3 medium potatoes, unpeeled and sliced

3 medium carrots, sliced

3 celery stalks, sliced

2 cups fresh or frozen green beans

1 medium onion, chopped

1 pound lean ground beef

1 teaspoon dried thyme

1 teaspoon salt

1 teaspoon pepper

4 medium tomatoes; peeled, seeded, and chopped

1 cup shredded cheddar cheese (4 oz)

In a 3-quart casserole dish layer half of the potatoes, carrots, celery, green beans, and onion. Crumble half of the uncooked beef over vegetables. Sprinkle with ½ teaspoon each of thyme, salt, and pepper. Repeat layers. Top with tomatoes. Cover and bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees. Bake for approximately 1 hour or until vegetables are tender and meat is no longer pink. Sprinkle with cheese. Cover and let stand until cheese is melted.

Yield: 6-8 servings