Easy Layered Casserole

This is the kind of casserole your grandmother made on a Tuesday because everything was already in the kitchen. Sliced potatoes line the bottom, then layers of corn, green pepper, onions, and carrots stack up under crumbled raw ground beef and a pour of tomato sauce.

Everything bakes together covered, so the steam cooks the potatoes and vegetables through while the beef renders its juices down into the layers below. A handful of cheddar on top melts into a golden cap in the final stretch.

No pre-cooking, no browning, no extra pans. Just layer, cover, and bake.

Kitchen Tips

• Slice the potatoes thin, about ⅛ inch. Thick slices won’t cook through in the baking time. A mandoline makes quick work of this if you have one.
• Crumble the raw beef as finely as you can. Smaller pieces cook more evenly and distribute better across the casserole. Big clumps leave gaps.
• Keep it covered for the first 30 minutes. The trapped steam is what cooks the raw vegetables and beef. Uncovering too early means crunchy potatoes.

Variations

• Taco casserole: Replace the marjoram with taco seasoning and swap the cheddar for a Mexican cheese blend. Top with sour cream and salsa after baking.
• Turkey and sweet potato: Use ground turkey and sweet potatoes instead of beef and regular potatoes for a lighter version.