2 1/2 lb 93% lean ground beef
3 large Eggs
2 tbsp Worcestershire sauce
1 medium Onion, chopped
1 Clove elephant garlic, minced
8 Yellow wax peppers, seeded, halved lengthwise
2 cup Frozen peas
2 cup 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 dash Hot red pepper sauce
1 tsp Salt
1/2 cup 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.
|
|
