Cathy's Beef 'n Potato Casserole

Source: Complete Recipes

Serves: 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 can Cream of chicken soup;condensed
1 can Tomato soup; condensed
5 oz Water
5 ds Hot red pepper sauce
1 tsp 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 Posted to Bakery-Shoppe Digest V1 #193 by "Cathy
L. Lielausis" on Aug 17, 1997