2 1/2 pounds 93% lean ground beef
3 large eggs
2 tablespoons Worcestershire sauce
1 medium onion — chopped
1 clove elephant garlic — minced
8 Yellow wax peppers, seeded — halved lengthwise
2 cups frozen peas
2 cups frozen corn
26 ounces shredded potatoes — fresh or frozen
1 can cream of chicken soup, condensed
1 can tomato soup, condensed
5 ounces water
5 dashes hot red pepper sauce
1 teaspoon salt
1/2 cup shredded cheddar cheese — up to 1 cup
Preheat oven to 400-degrees F.
Mix ground beef, eggs, Worcestershire sauce, onion and garlic together.
Place ground beef mixture in deep (at least 4-inches) pan measuring at least 9 x 13 inches.
Top ground beef with a single layer of peppers. Mix peas and corn together and spread over peppers. Top with a layer of shredded potatoes.
Mix remaining ingredients together and pour evenly over potatoes.
Bake casserole for 1 hour and 15 minutes, or until meat is cooked through.
Remove from oven and top with cheese.
Cut into 8 portions and serve.