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Frozen Dinner Diner: Layered Beef Casserole

This dish is from the Taste of Home Freezer Meals mini-magazine I mentioned in last Friday's post. It was submitted by a reader named Dorothy Wiedeman. I haven't tried it yet, but it's chock-full of ingredients my husband and I both like, so it's on my menu for the upcoming week. I'll post a photo soon.

Layered Beef Casserole

6 medium potatoes, peeled and thinly sliced
1 can (15.25 ounces) whole kernel corn, drained
1/2 cup chopped green pepper
1 cup chopped onion
2 cups sliced fresh carrots
1 1/2 pounds lean ground beef (90 percent lean)
1 can (8 ounces) tomato sauce
Salt and pepper to taste
1 cup shredded processed cheese (like Velveeta)

  1. In a greased 13-by-9-inch baking dish, layer the potatoes, corn, green pepper, onion and carrots. Crumble beef over vegetables. Pour tomato sauce over the top. Sprinkle with salt and pepper.
  2. Cover and bake at 350 degrees for two hours or until meat is no longer pink and the dish reaches 160 degrees on a cooking thermometer.
  3. Sprinkle with cheese. Let stand for 10 minutes before serving.

(The magazine from which I got this recipe is designed for cooks to make ahead meals, freeze them, then cook later. To do this, cover before baking and freeze casserole for up to three months. To use, thaw in the refrigerator overnight. Bake as directed.)
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