Cathy's Beef & Potato Casserole
Submitted by lisaj
Layers of seasoned ground beef, sweet peppers, peas, corn, and shredded potatoes baked under a creamy tomato-chicken soup sauce and melted cheddar. Family casserole comfort.
YIELD
8 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsThis is the kind of casserole your family will request every single week and you won’t mind making because it’s dead simple to throw together.
A thick layer of seasoned ground beef goes down first, mixed with eggs, Worcestershire, onion, and garlic. Sweet yellow peppers line the top, followed by peas and corn, then a blanket of shredded potatoes.
The sauce is pure pantry magic: condensed cream of chicken soup mixed with tomato soup, water, and a few dashes of hot sauce. Pour it over everything and let the oven work for just over an hour.
Pull it out, scatter cheddar cheese on top, and let it melt into a golden, bubbly crown.
Pro Tips
- Use a deep pan, at least 4 inches. This casserole has serious layers and will overflow a shallow dish.
- Frozen shredded hash brown potatoes save time and work just as well as fresh.
- Let it rest for 10 minutes after baking so the layers hold together when you scoop.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Mix ground beef, eggs, Worcestershire sauce, onion and garlic together.
Place ground beef mixture in deep (at least 4-inches) pan measuring at least 9×13 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.
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