Beef and Beet Green Casserole

This delicious casserole has all the flavours of traditional beet rolls with half the work. No rolling involved, simply layer the savoury meat filling with the greens and bake. 


Food Storage: Up to 3 days in the refrigerator.

Yield: Serves 6

Beef and Beet Green Casserole


  • 1 tbsp canola oil
  • 1 lb (0.5 kg) lean ground beef
  • 1 1/2 cups chopped onions
  • 2 cloves garlic, finely chopped
  • 2 2/3 cups Freezer Tomato Sauce or 1 jar (650 mL) tomato-based pasta sauce
  • 1 can (10 oz / 284 mL) chicken broth
  • 1/2 cup long grain white rice
  • 1 tbsp chopped fresh dill or 1 tsp dried dill weed
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 6 cups coarsely chopped beet greens or Swiss chard leaves
  • Plain yogurt*


  1. Heat oil in a large deep non-stick frypan over medium heat. Add beef and cook, stirring to break up beef, until browned. Drain off excess fat.
  2. Add onions and garlic to beef; sauté until onions are softened, about 5 minutes.
  3. Add Freezer Tomato Sauce, broth, rice, dill weed, Italian seasoning, salt and pepper; stir to combine. Bring to a boil.
  4. Reduce heat and simmer, covered, stirring occasionally, until rice is tender and liquid is thickened, about 25 minutes.
  5. Meanwhile, preheat oven to 350°F.
  6. Place half of beets greens in a single layer in a greased 9 x 13 inch baking dish. Spoon half of beef mixture over beet greens, spreading evenly. Top with remaining beet greens. Spread remaining beef mixture over top.
  7. Bake, covered, until bubbly and heated through, about 1 hour.
  8. Serve with yogurt.
Nutritional analysis per serving:


303 calories, 14.2 g fat, 17.9 g protein, 26.3 g carbohydrate, 3.8 g fibre, 826 mg sodium

*Ingredient not included in nutritional analysis.