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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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With my busy days, I treasure meal-in-one recipes like this. Toss together a salad, and dinner is ready in no time. - Dorothy Wiedeman, Eaton, Colorado Ingredients:
6 medium potatoes, peeled and thinly sliced |
1 can (15-1/4 ounces) whole kernel corn, drained |
1/2 cup chopped green pepper |
1 cup chopped onion |
2 cups sliced fresh carrots |
1-1/2 pounds ground beef |
1 can (8 ounces) tomato sauce |
salt and pepper to taste |
1 cup (4 ounces) shredded process cheese (velveeta) |
Directions:
1. In a greased 13-in. x 9-in. baking dish, layer the potatoes, corn, green pepper, onion and carrots. Crumble beef over vegetables. Pour tomato sauce over top. Sprinkle with salt and pepper.
2. Cover and bake at 350° for 2 hours or until meat is no longer pink and a thermometer reads 160°. Sprinkle with cheese. Let stand for 10 minutes before serving.
3. Editor's Note: Layered Beef Casserole can be divided between two 1-1/2 quart baking dishes. Bake one casserole to enjoy now and freeze the other for another meal. Casserole can be frozen for up to 3 months.
4. To use frozen casserole: Thaw in the refrigerator overnight. Bake as directed. Sprinkle with cheese before serving. Yield: 8 servings.
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