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