Patchwork Beef Casserole Recipe
Ingredients
| Ground beef | 2 Pound | |
| Green bell pepper | 2 Cup (16 tbs), chopped | |
| Onion | 1 Cup (16 tbs), chopped | |
| 2 pounds frozen Southern-style hash-brown potatoes, thawed | ||
| Tomato sauce | 2 Can (10oz) | |
| Water | 1 Cup (16 tbs) | |
| Tomato Paste | 1 Can (10oz) | |
| Salt | 1 Teaspoon | |
| Dried basil | 1/2 Teaspoon, crumbled | |
| Ground black pepper | 1/4 Teaspoon | |
| 1 pound pasteurized process | ||
| American cheese, thinly sliced | ||
Directions
Cook and stir beef in large skillet over medium heat until crumbled and brown, about 10 minutes; drain off fat.
Add green pepper and onion; sauté until tender, about 4 minutes.
Stir in all remaining ingredients except cheese.
Spoon 1/2 of the meat mixture into 13 x 9 X 2-inch baking pan or 3-quart baking dish; top with 1/2 of the cheese.
Spoon remaining meat mixture evenly on top of cheese.
Cover pan with aluminum foil.
Bake in preheated 350°F oven 45 minutes.
Cut remaining cheese into decorative shapes; place on top of casserole.
Let stand, loosely covered, until cheese melts, about 5 minutes.
Add green pepper and onion; sauté until tender, about 4 minutes.
Stir in all remaining ingredients except cheese.
Spoon 1/2 of the meat mixture into 13 x 9 X 2-inch baking pan or 3-quart baking dish; top with 1/2 of the cheese.
Spoon remaining meat mixture evenly on top of cheese.
Cover pan with aluminum foil.
Bake in preheated 350°F oven 45 minutes.
Cut remaining cheese into decorative shapes; place on top of casserole.
Let stand, loosely covered, until cheese melts, about 5 minutes.
Chef
