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Prep Time 15 minutes,

Cook Time 40 minutes

Beefy Chicken Veggie Roll

A tasty casserole with all the delicious flavors of ground sirloin, chicken soup and vegetables. It doesn’t get much more comforting than that.


1-1/2 lbs ground sirloin
1 cup chopped celery
1/2 carrot, chopped
1/2 cup diced onion
3 eggs
1/4 cup water
1 tsp Italian seasoning mix
1/2 tsp salt
1/2 tsp pepper
1/2 loaf crusty bread (French, Italian, etc.), torn into 1/2-inch cubes
1 can (10 to 12 oz) cream of chicken soup
Milk or water (based on soup instructions)


Preheat oven to 350° F.

Brown ground beef in a pan for about 3 minutes (long enough to form crumbles) and remove from heat. Do not drain fat.

Add vegetables to ground beef.

Combine eggs and water in a bowl and whisk thoroughly.

Add spices to egg mixture.

Add bread cubes to egg wash and toss until bread is covered.

Pour bread mixture into bottom of casserole dish and spread out evenly across the bottom of the dish.

Top evenly with ground beef mixture.

Prepare soup as directed (without heating).

Pour soup mixture evenly over the dish.

Place in heated oven for 40 minutes, ensuring the ground beef reaches an internal temperature of 160° F on a meat thermometer.

Allow the casserole to stand for 5 minutes before serving.

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