Description
A hearty Southern five-layer beef casserole featuring thinly sliced russet potatoes, browned ground beef, onions, fresh or canned tomatoes, and green bell peppers, baked together to create a flavorful and comforting dish.
Ingredients
Scale
Vegetables
- 3 large russet potatoes, thinly sliced
- 2 large onions, sliced and separated into rings
- 2 large tomatoes, sliced or 1 (15 ounces) can diced tomatoes
- 1 1/2 green bell peppers, chopped
Meat
- 1 pound lean ground beef, browned and crumbled
Seasonings & Others
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Olive oil, as needed
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to ensure it’s ready for baking the casserole evenly.
- Prepare the Baking Dish: Lightly grease a 9×13-inch baking pan with butter or nonstick spray to prevent sticking.
- Layer the Potatoes: Begin with a layer of thinly sliced russet potatoes spread evenly at the bottom of the dish. Drizzle the potatoes with olive oil to enhance flavor and prevent drying.
- Add the Beef Layer: Add a layer of the browned and crumbled lean ground beef over the potatoes, ensuring even distribution.
- Add Onion Layer: Spread a layer of sliced onion rings on top of the beef.
- Add Tomato Layer: Cover the onions with a layer of sliced fresh tomatoes or evenly spread canned diced tomatoes.
- Add Bell Pepper Layer: Top the tomatoes with chopped green bell peppers for added texture and flavor.
- Season Each Layer: Sprinkle kosher salt and freshly ground black pepper over each layer to taste to build a balanced seasoning throughout the casserole.
- Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 2 hours, allowing all layers to cook thoroughly and flavors to meld.
- Serve: Remove the casserole from the oven and let it cool slightly before serving to allow it to set for easier slicing. Enjoy your delicious and hearty Southern five-layer beef casserole!
Notes
- Use lean ground beef to reduce excess fat in the casserole.
- Drizzling olive oil on the potatoes prevents them from drying out during baking.
- If using canned diced tomatoes, drain excess liquid to avoid a soggy casserole.
- Letting the casserole rest after baking helps it hold its shape when sliced.
- Feel free to add shredded cheese on top before baking for extra richness, if desired.
