Bell Pepper Casserole Recipe

Name: Bell Pepper Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 -2 bell pepper, diced; 3 tablespoons butter (optional); 1 12-2 lbs lean ground beef; 1 medium onion, chopped; 2 (8 ounce) cans whole kernel corn, drained; ¼ teaspoon salt; 1 cup cheddar cheese, grated; 1 (10 1/2 ounce) can condensed tomato soup; ⅛ teaspoon pepper; ⅓ cup water; 3 cups cooked noodles

Servings: persons

1 -2 bell pepper, diced
3 tablespoons butter (optional)
1 12-2 lbs lean ground beef
1 medium onion, chopped
2 (8 ounce) cans whole kernel corn, drained
¼ teaspoon salt
1 cup cheddar cheese, grated
1 (10 1/2 ounce) can condensed tomato soup
⅛ teaspoon pepper
⅓ cup water
3 cups cooked noodles

1
Wash and dry peppers.
2
Core; remove seeds and cut into small pieces.
3
In a frying pan, cook beef, pepper, and onion in butter until beef is brown.
4
Add corn and seasonings and cook until heated.
5
Place meat mixture in an casserole dish; sprinkle cheese on top.
6
Mix tomato soup and water together in a separate bowl and then pour over the cheese.
7
Place in 350 degree oven and bake until cheese is melted and dish is bubbly.
8
Serve with noodles.

983

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 -2 bell pepper, diced, 3 tablespoons butter (optional), 1 12-2 lbs lean ground beef, 1 medium onion, chopped, and more.

Yes, Bell Pepper Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bell Pepper Casserole

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