Cathy's beef 'n potato casserole

8 Servings

Ingredients

Quantity Ingredient
2½ pounds 93% lean ground beef
3 larges Eggs
2 tablespoons Worcestershire sauce
1 medium Onion; chopped
1 Clove elephant garlic; minced
8 Yellow wax peppers; seeded, halved lengthwise
2 cups Frozen peas
2 cups Frozen corn
26 ounces Shredded potatoes; fresh or frozen
1 can Cream of chicken soup; condensed
1 can Tomato soup; condensed
5 ounces Water
5 dashes Hot red pepper sauce
1 teaspoon Salt
½ cup Shredded cheddar cheese; up to 1 cup

Directions

Preheat oven to 400-degrees F.

Mix ground beef, eggs, Worcestershire sauce, onion and garlic together.

Place ground beef mixture in deep (at least 4-inches) pan measuring at least 9 x 13 inches.

Top ground beef with a single layer of peppers. Mix peas and corn together and spread over peppers. Top with a layer of shredded potatoes.

Mix remaining ingredients together and pour evenly over potatoes.

Bake casserole for 1 hour and 15 minutes, or until meat is cooked through.

Remove from oven and top with cheese.

Cut into 8 portions and serve.

Recipe by: Cathy Lielausis Posted to Bakery-Shoppe Digest V1 #193 by "Cathy L. Lielausis" <cathylielausis@...> on Aug 17, 1997

Related recipes