This ground beef casserole is packed with so much goodness it can be served as a whole meal. It's comprised of two delicious layers: a ground beef and tomato combination serves as the base that's then topped with a cheesy, green pepper, potato and corn mixture. The casserole is similar to a cottage pie or this crockpot Chinese pie.
This hearty, crowd-pleasing dish is ideal for a potluck as it's convenient to transport and share. It can also be made ahead of time—just be sure to bring the casserole to room temperature upon removing from the fridge or freezer before baking.
Not a fan of green peppers? Swap them for 1 cup of frozen peas.
- 1 pound extra-lean ground beef (90% or better)*
- 1 cup onion (chopped)
- 1 can (14 1/2 ounces) diced tomatoes
- 2 teaspoons Worcestershire sauce
- 2 teaspoons salt
- 1 1/2 cups corn kernels or 1 can (15 ounces) (drained)
- 16 ounces diced frozen hash brown potatoes, thawed, or about 3 to 4 cups mashed potato or cooked diced potato
- 1/4 cup flour
- 1 green bell pepper (chopped)
- 4 tablespoons butter (melted)
- 2 cups sharp or mild Cheddar cheese (shredded)
Gather all ingredients.
Pat the beef mixture into a 13x9x2-inch baking pan; top with the corn and potato mixture.
Combine beef, onion, tomatoes, Worcestershire sauce, and salt. In a separate bowl, combine corn, potatoes, flour, melted butter, and chopped green bell pepper.
Bake uncovered in the center of the oven at 375 F for 45 minutes; sprinkle with the cheese and bake ground beef casserole 15 to 20 minutes longer, or until browned and potatoes are tender. If you like the cheese to form a bubbly, brown crust, broil the casserole on high for an additional 2 minutes.
*If the ground beef is not extra lean, you might want to brown it first. Brown the beef with the onions win a large skillet over medium heat until no longer pink. Drain well and then mix it with the tomatoes, Worcestershire sauce, and salt. Proceed with the recipe.