Cathy's Beef 'n Potato Casserole

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.