| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains, Dairy |
|
Beef, Casseroles, Main dishes |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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@mindspring.com> on Aug 17, 1997
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