Patchwork Casserole Recipe
Patchwork Casserole has an implausible taste. The beef and vegetables give the Patchwork Casserole a mouth-watering taste. Patchwork Casserole is inspired by restaurants globally. Must try it.
Ingredients
| Ground beef | 2 Pound | |
| Chopped green pepper | 2 Cup (32 tbs) | |
| Chopped onion | 1 Cup (16 tbs) | |
| Frozen southern style hash brown potatoes | 2 Pound | |
| Canned tomato sauce | 16 Ounce (Two 8 Ounce Cans) | |
| Canned tomato paste | 6 Ounce | |
| Water | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Basil | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Pasteurized process american cheese | 1 Pound, thinly sliced |
Directions
1. Brown the meat in a large skillet just until meat is no longer pink. Drain off excess fat. Add green pepper and onion; cook until tender, stirring occasionally. Add remaining ingredients except cheese; mix well.
2. Spoon half of meat-and-potato mixture into a 3-quart baking dish (13 1/2 x 8 3/4-inch) or two 1 1/2 quart casseroles. Cover with half of cheese. Spoon remaining meat-and-potato mixture into dish. Cover dish tightly with aluminum foil.
3. Bake at 350°F 45 minutes.
4. Cut remaining cheese into decorative shapes.
5. Remove foil from dish and arrange cheese in a patchwork design. Let stand about 5 minutes, or until cheese is softened.
2. Spoon half of meat-and-potato mixture into a 3-quart baking dish (13 1/2 x 8 3/4-inch) or two 1 1/2 quart casseroles. Cover with half of cheese. Spoon remaining meat-and-potato mixture into dish. Cover dish tightly with aluminum foil.
3. Bake at 350°F 45 minutes.
4. Cut remaining cheese into decorative shapes.
5. Remove foil from dish and arrange cheese in a patchwork design. Let stand about 5 minutes, or until cheese is softened.
Chef
