Vegetable Beef Casserole Recipe

3 medium unpeeled potatoes, sliced
3 carrots, sliced
3 celery ribs, sliced
2 cups fresh or frozen green beans
1 medium onion chopped
1 pound lean ground round
1 teaspoon dried thyme
1 teaspoon pepper
4 medium tomatoes, peeled, seeded and chopped
1 cup (4 ounces) shredded reduced fat cheddar cheese

In a 3-quart casserole, layer half of the potatoes, carrots, celery, green beans and onion. Crumble half of the uncooked beef over vegetables. Sprinkle with 1/2 teaspoon each of thyme and pepper. Repeat layers. Top with tomatoes.

Cover and bake at 400º for 15 minutes. Reduce heat to 350º; bake about 1 hour longer or until vegetables are tender and meat is done. Sprinkle with cheese; cover and let stand until cheese is melted.

Yield: 8 servings