Description
This hearty Southern Beef and Potato Casserole brings layers of thinly sliced potatoes, savory ground beef, sweet onions, juicy tomatoes, and crisp green peppers together into a slow-baked dish packed with rustic flavor. Perfect for cozy family dinners and soul-warming gatherings!
Ingredients
3 large russet potatoes, thinly sliced
1 pound lean ground beef, browned and crumbled
2 large onions, sliced and rings separated
2 large tomatoes, sliced or 1 (15 oz) can diced tomatoes
1½ green bell peppers, chopped
Kosher salt and freshly ground black pepper, to taste
Olive oil, as needed
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
Lay a layer of thinly sliced potatoes across the bottom of the baking dish. Drizzle generously with olive oil.
Spread a layer of browned, crumbled beef over the potatoes.
Add a layer of sliced onions, separating the rings evenly across the dish.
Layer on the sliced tomatoes or spread diced canned tomatoes evenly.
Top with chopped green bell peppers.
Between each layer, season with kosher salt and freshly ground black pepper.
Repeat the layers if needed, finishing with a drizzle of olive oil on top.
Cover the baking dish tightly with foil and bake for 2 hours.
Remove from oven, allow it to cool slightly, and serve warm.
Notes
Parboiling the potato slices for 3–5 minutes before layering will ensure a tender, perfectly cooked casserole.
You can substitute red or yellow bell peppers for a sweeter flavor profile.
For extra richness, sprinkle a little shredded cheddar cheese over the top during the last 10 minutes of baking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Casserole, Dinner
- Method: Baking
- Cuisine: Southern, American