Meat and Potato Layer Casserole

An Easy Layered Ground Beef Casserole With Tomatoes and Cheese

© Linda Gentile

Oct 6, 2009

Perfect for a family meal, this recipe for meat and potato layer casserole makes a great deal of food. Leftovers freeze easily and can be warmed up for a filling lunch. The cook can halve this recipe fairly easily; quantities of onion, garlic and pepper can adapted to suit individual tastes. (Adding extra onion is also a convenient way to ensure that half-onions do not sit in the refrigerator for too long.)

Experiment with hot spices like chili and cayenne pepper for a warmer taste, or include a fresh chili or two to add zest. Sliced carrots, squash, celery or other firm vegetables also make a tasty extension to the meat mix. Or use ground turkey or pork for a milder meat flavor.

Meat and Potato Layer Casserole

Ingredients:

• 4 large potatoes
• 1 lb ground beef
• 1 large green bell pepper
• 1 large onion
• 2-4 cloves garlic
• 2 cups shredded mild cheddar cheese
• Salt
• 1 tablespoon sugar
• 2 cups tomato sauce

Instructions:

1. In a large pan, bring the salted water to a boil. Ensure there is at least 1" of space between the top of water and the top of the pan.
2. Peel and cut potatoes into slices. Do not slice too thinly: about 1/8-1/4" is perfect.
3. Chop onions, pepper and crush garlic.
4. When water is boiling, place potatoes in pan to cook.
5. While potatoes are cooking, brown the ground beef in a large skillet until all the pink is gone.
6. Preheat oven to 350°F.
7. If meat is not cooked within ten minutes, check the potatoes. They need to be firm, not falling apart. When they are just starting to be cooked, remove from heat and drain.
8. Add onion, garlic and bell pepper to the ground beef. Saute until onion is translucent.
9. Add salt to taste, stir, and remove from heat.
10. Combine cheese, tomato sauce and sugar in a bowl. Add salt to taste.
11. Cover the base of a large roasting pan with a layer of potatoes. Cover with meat and vegetable mix, then alternate potatoes and meat-vegetable mix.
12. Top with tomato-cheese sauce.
13. Bake for 30 minutes or until cheese is fully melted, whichever is longest.
14. Serve on its own, or with crunchy bread and salad.

Notes for Making and Adapting the Potato Layer Casserole

Those who dislike salt may be able to skip some of it. The cheese may contain salt, especially if bought shredded. Any kind of sugar works: Brown, white, or even sugar substitutes.

Mild cheddar cheese works well in this recipe, since sharp cheddar tends to overwhelm the taste of the meat and vegetables. Any "melty" cheese, including jack and mozzarella, would be suitable for this casserole.

Meat and Potato Layer Casserole

Print Article

View All Articles

How to subscribe to feeds