Ingredients
Ground Beef – 1 ½ pounds
Green Bell Peppers – 2, thinly sliced
Yellow Onion – ½, thinly sliced
Garlic – 2 teaspoons, minced
Seasoned Salt – 1 teaspoon
Provolone Cheese – 8 slices
Eggs – 4 large
Worcestershire Sauce – 2 teaspoons
Heavy Whipping Cream – ¼ cup
Instructions
Preheat the Oven: Set to 375°F (190°C).
Cook the Beef: In a skillet over medium heat, brown the ground beef, then drain excess fat.
Sauté the Vegetables: Add the bell peppers, onion, and garlic to the skillet. Cook until softened, then season with salt.
Prepare the Egg Mixture: In a bowl, whisk together eggs, Worcestershire sauce, and heavy cream.
Combine Everything: Mix the beef and veggies with the egg mixture until well combined.
Assemble the Casserole: Pour the mixture into a greased 9×13-inch baking dish and layer with provolone cheese.
Bake: Cook for 25-30 minutes, until the cheese is melted and golden.
Cool & Serve: Let the casserole rest for 5-10 minutes before serving.
Cooking Tips & Variations
Spice It Up: Add red pepper flakes or diced jalapeños for extra heat.
Change the Protein: Swap beef for ground turkey, chicken, or a plant-based alternative.
Extra Veggies: Try mushrooms, zucchini, or spinach for more nutrition.
Different Cheeses: Use mozzarella, cheddar, or a mix for a new twist.
Keto-Friendly Option: Use a sugar-free Worcestershire sauce or adjust the heavy cream.
Storage & Reheating
Refrigerate: Store in an airtight container for up to 3-4 days. Reheat in the microwave or oven at 350°F (175°C).
Freeze: Wrap tightly and freeze for up to 2-3 months. Thaw overnight in the fridge before reheating.
Conclusion
This beef and veggie casserole is an easy, delicious dish that’s sure to be a hit. Whether for weeknight dinners, meal prep, or gatherings, it’s a flavorful and satisfying choice. Give it a try and make it your own!