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Title: Cathy's Beef 'n Potato Casserole
Categories: Beef Casserole
Yield: 8 Servings
| 2 1/2 | lb | 93% lean ground beef |
| 3 | lg | Eggs |
| 2 | tb | Worcestershire sauce |
| 1 | md | Onion -- chopped |
| 1 | Clove elephant garlic -- | |
| Minced | ||
| 8 | Yellow wax peppers, seeded | |
| Halved lengthwise | ||
| 2 | c | Frozen peas |
| 2 | c | Frozen corn |
| 26 | oz | Shredded potatoes -- fresh |
| Or frozen | ||
| 1 | cn | Cream of chicken soup, |
| Condensed | ||
| 1 | cn | Tomato soup, condensed |
| 5 | oz | Water |
| 5 | ds | Hot red pepper sauce |
| 1 | ts | Salt |
| 1/2 | c | Shredded cheddar cheese -- |
| Up to 1 cup |
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
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