Ground Beef and Potato Casserole

Serves 6

This casserole was one of my mother's later recipes. It is quick and easy to prepare, relatively healthy and requires no attention while baking. Serve it for a busy weeknight family dinner, a casual company meal or a potluck event.

Ingredients

• 1 pound lean ground beef
• Garlic powder to taste
• Dried basil to taste
• Salt and pepper to taste
• 4 potatoes, scrubbed or peeled, sliced 1/4-inch thick
• 2 medium onions, sliced 1/4-inch thick
• 1-1/2 cups fresh or frozen corn kernels
• 1 green bell pepper, chopped
• 8 ounces white button or cremini mushrooms, sliced
• 1 can (14.5 ounces) tomatoes, crushed with fingers, with juices
• 1 tablespoon chopped fresh parsley

Preheat oven to 350° F. Grease or spray a 3-quart casserole. Thoroughly mix together the ground beef, garlic, basil, salt and pepper.

Assemble the casserole in the following order: half of the ground beef, half of the potatoes, half of the corn, half of the tomatoes and parsley, half of the onions and peppers, all of the mushrooms, remaining potatoes, remaining corn, remaining onions and peppers, remaining ground beef, remaining tomatoes and parsley. Cover casserole tightly with foil and bake for 1 hour. Remove cover and bake for 1/2 hour more.

Note: Any seasoning you prefer can be used with the ground beef. The casserole can be assembled in the morning, covered and refrigerated, then baked according to recipe, adding a little time as needed if the ingredients start out cold.