The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Butternut squash and Beef Casserole
Per Serving:
250 g. veggies (butternut squash, onions, cabbage, kale, oil added)
150 g beef and beans (cooked with garlic and onion seasoning salt*, cumin, paprika, salt and pepper)
1/8 c shredded cheese (colby jack, mozzarella, pepper jack, sharp cheddar)
Hot sauce (not pictured)
(for df diets I omitted the cheese)
Equipment needed: Pan, or pot, large enough for all ingredients, casserole dish if pan/pot is not oven-safe
Preheat your oven to 365.
*This is the seasoning salt blend I used.
Start heating up your pan, when hot, add the veggies.
Cook on a high heat for 5 minutes, or until the cabbage begins to get some color and butternut begins to soften, place a lid on pan/pot if you have one. By placing a lid on the pan/pot you will create steam and the butternut will soften a bit quicker. After 5 minutes, add the beef and beans.
Stir everything together. Add enough water to slightly moisten the mixture, 1/8-1/4 c. as it will help cook the cook the butternut more evenly once in the oven. You don't want it soupy, just to seem as if it has a thin sauce on it. If you are still waiting for your oven to reach 365, remove from the heat but keep the lid on to retain heat.
Once your oven reaches 365, transfer mixture into an oven safe dish. If your pan/pot can be placed into the oven there is no need to transfer to another dish. Sprinkle cheese over top of the casserole.
Place in the oven and set a timer for 20 minutes.
After 20 minutes your casserole will be complete, I have added some hot sauce if you would like a bit more heat to the dish. Enjoy!
