Patchwork Beef Casserole
|Ground beef||2 Pound|
|Chopped green bell pepper||2 Cup (32 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Frozen southern-style hash-brown potatoes||2 Pound, thawed|
|Tomato sauce||16 Ounce (Two 8 Ounce Cans)|
|Water||1 Cup (16 tbs)|
|Tomato paste||6 Ounce (1 Can)|
|Dried basil||1⁄2 Teaspoon, crumbled|
|Ground black pepper||1⁄4 Teaspoon|
|Pasteurized process american cheese||1 Pound, thinly sliced|
Cook and stir beef in large skillet over medium heat until crumbled and brown, about 10 minutes; drain off fat.
Add green pepper and onion; sauté until tender, about 4 minutes.
Stir in all remaining ingredients except cheese.
Spoon 1/2 of the meat mixture into 13 x 9 X 2-inch baking pan or 3-quart baking dish; top with 1/2 of the cheese.
Spoon remaining meat mixture evenly on top of cheese.
Cover pan with aluminum foil.
Bake in preheated 350°F oven 45 minutes.
Cut remaining cheese into decorative shapes; place on top of casserole.
Let stand, loosely covered, until cheese melts, about 5 minutes.