Beef-n-Tater Bake

Ingredients:
1 lb extra lean ground beef, 5% fat
1 cup green, red, or yellow sweet pepper, diced
1 can condensed 98% fat-free cream of mushroom soup, undiluted
1 cup fat-free cottage cheese
1 medium onion, sliced
2 medium potatoes, scrubbed and thinly sliced
½ cup 2% milk reduced-fat shredded mild cheddar cheese
salt and pepper to taste

Instructions:
Brown beef over medium heat.  Add diced peppers, soup, salt and pepper.  Heat through then remove from heat.  Add cottage cheese and set aside.  Slice and ring onion.  Scrub potatoes and slice as thinly as possible.  Assemble casserole in a 9x13 baking dish coated with non-stick cooking spray.  Place a single layer of onion rings on the bottom of the dish followed by a single layer of potato slices.  Repeat until all onion rings and potatoes slices have been used.  Spread hamburger mixture over the layers of onion and potatoes.  Bake in a 350º preheated oven for 30 minutes.  Sprinkle shredded cheese over the top and return casserole to the oven for about 5 minutes or until all the cheese has melted.

Special Information:
You may use just green bell pepper or a mixture of red, green, and yellow peppers for a varied taste.  I prefer coarse ground pepper or a mixture of freshly ground peppercorns in place of regular ground black pepper.  I also sprinkle a little salt and pepper on the onionand potato layers.