Potato Casserole

Ruth Drummond

  • 3 medium size potatoes
  • 1 pound ground beef
  • 1 1/2 tsp salt
  • 1 small onion
  • 1/4 cup bell pepper, chopped
  • 1 cup shredded cheese
  • 1 (10 oz) can Ro-Tel tomatoes

In oblong Pyrex dish, peel and slice potatoes thin. Slice onion thin and place on top of the potatoes. On top of this, spread the bell pepper, then sprinkle 1/2 teaspoon salt. In skillet, brown the ground beef, plus 1 teaspoon salt and spread on top of potatoes. Mash the Ro-Tel tomatoes and spread over the top. Bake 1 hour or until potatoes are tender, at 350°. Spread grated cheese on top and bake until cheese melts.



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