01 -
Set oven temperature to 175°C. Allow to fully preheat while preparing the other components.
02 -
In a large skillet over medium heat, cook ground beef with chopped onion until beef is thoroughly browned and onions are translucent. Drain off excess fat.
03 -
Arrange sliced potatoes evenly over the bottom of a large ovenproof baking dish.
04 -
Distribute the beef and onion mixture over the layer of potatoes.
05 -
Arrange sliced carrots and chopped green bell pepper over the beef layer.
06 -
Sprinkle the drained canned corn evenly on top of the layered vegetables.
07 -
In a separate bowl, blend condensed tomato soup with an equal volume of water. Season with salt and black pepper.
08 -
Evenly pour the tomato soup mixture over all layers in the baking dish.
09 -
Cover the dish tightly with aluminum foil and bake for 90 minutes.
10 -
Remove the dish from the oven, carefully take off the foil, and sprinkle shredded cheddar cheese evenly over the top. Return to the oven uncovered for 15 minutes, or until cheese is melted and bubbling.
11 -
Allow the casserole to cool for approximately 5 minutes before portioning and serving.