Beefy Vegetable Bake

1. Layer half the vegetables in 3 qt casserole.

2. Crumble on half the uncooked ground beef.

3. Mix thyme, salt, and pepper.

4. Sprinkle half on top of ground beef.

5. Repeat layers.

6. Top with tomatoes.

7. Cover and bake at 375* for about 1-1/2 hour, until done.

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Nutrient	Quantity
Total fats	61.53 g
Protein	110.3756 g
Carbohydrates	122.7579 g
Energy	1437.8541 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5146 g
Water	1971.5237 g
Aspartic acid	3.2177 g
Calcium, Ca	448.2571 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0045 g
Lutein + zeaxanthin	2282.4925 g
Fiber, total dietary	31.5855 g
Fatty acids, total saturated 22:0	0.0136 g
Carotene, beta	36340.653 g
Niacin	32.7272 mg
Fatty acids, total saturated 18:4	0.0091 g
Vitamin A, RAE	3624.5075 g
Fatty acids, total trans-polyenoic	0.6169 g
Arginine	0.9837 g
Riboflavin	1.6132 mg
Tocopherol, beta	0.0384 mg
Fatty acids, total polyunsaturated 15:0	0.3538 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.3265 g
Fatty acids, total saturated 20:1	0.068 g
Glutamic acid	7.004 g
Sodium, Na	732.78 mg
Fatty acids, total saturated 16:1 undifferentiated	1.5947 g
Total lipid (fat)	61.53 g
Manganese, Mn	2.6928 mg
Fructose	6.9626 g
Proline	0.6515 g
Fatty acids, total saturated 16:0	12.9665 g
Fatty acids, total saturated 8:0	0.0077 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.821 g
Sucrose	16.0902 g
Choline, total	473.0321 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.4944 g
Fatty acids, total polyunsaturated 18:1 t	2.7896 g
Sugars, total	74.7024 g
Serine	0.7962 g
Fatty acids, total saturated 10:0	0.0239 g
Fatty acids, total saturated 18:0	9.0966 g
Fatty acids, total saturated 20:4 undifferentiated	0.0544 g
Vitamin B-6	3.4998 mg
Selenium, Se	71.2529 g
Ash	18.9132 g
Fatty acids, total saturated 18:1 undifferentiated	20.2054 g
Pantothenic acid	9.7486 mg
Phenylalanine	0.7556 g
Copper, Cu	1.6731 mg
Betaine	38.4393 mg
Fatty acids, total trans-polyenoic 15:1	0.0091 g
Thiamin	1.3645 mg
Methionine	0.2347 g
Iron, Fe	18.4985 mg
Carbohydrate, by difference	122.7579 g
Phosphorus, P	1358.227 mg
Folate, total	294.5758 g
Tocopherol, gamma	0.1886 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0045 g
Lycopene	4.415 g
Alanine	1.0202 g
Cholesterol	281.2276 mg
Valine	0.8314 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0089 g
Fatty acids, total saturated 18:2 undifferentiated	3.3454 g
Glycine	0.687 g
Carotene, alpha	14332.004 g
Glucose (dextrose)	8.4445 g
Fatty acids, total saturated 14:0	1.5724 g
Zinc, Zn	23.1164 mg
Isoleucine	0.7759 g
Fatty acids, total saturated 12:0	0.0438 g
Fatty acids, total polyunsaturated	4.023 g
Fatty acids, total saturated 14:1	0.3362 g
Leucine	1.162 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.6169 g
Tocotrienol, alpha	0.1268 mg
Vitamin A, IU	72518.1091 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0726 g
Folate, DFE	294.5758 g
Tryptophan	0.2063 g
Vitamin C, total ascorbic acid	312.7705 mg
Phytosterols	26.645 mg
Galactose	0.0043 g
Fatty acids, total polyunsaturated 18:1 c	17.0193 g
Fatty acids, total saturated 20:0	0.0862 g
Fatty acids, total saturated 6:0	0.0003 g
Starch	7.2512 g
Tyrosine	0.5121 g
Vitamin B-12	8.9358 g
Vitamin K (phylloquinone)	256.0494 g
Fatty acids, total saturated	24.8544 g
Histidine	0.4429 g
Fatty acids, total monounsaturated	22.2127 g
Threonine	1.257 g
Folate, food	294.5758 g
Fatty acids, total polyunsaturated 17:0	0.6668 g
Cryptoxanthin, beta	0.7188 g
Vitamin E (alpha-tocopherol)	9.1058 mg
Fatty acids, total trans	3.4065 g
Fatty acids, total trans-monoenoic	2.7896 g
Magnesium, Mg	312.4049 mg
Lysine	1.1092 g
Potassium, K	5440.4633 mg
Cystine	0.5378 g
Fluoride, F	53.0312 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Carrot	3	157.44	36.7872	0.9216
Onion	1 cup	64	14.944	0.16
Potato	3	0	0	0
Tomato	4	248.2759	55.0525	2.1589
Pepper	1.25 1/4	7.2162	1.8386	0.0937
thyme	1 teaspoon	0.808	0.1956	0.0134
green bean	2 cups	62	13.94	0.44
celery rib	3	0	0	0
beef	1 lb	898.114	0	57.7424