Shipwreck Casserole with Feta Cheese

This casserole may not look spectacular, but it does taste delicious! This is an updated version of an old family favourite. I often make it in two casserole dishes and freeze one for reheating during a busy week. It is a warm and comforting meal for the colder days ahead.

1 1/2 lbs ground beef or ground turkey

1 cup shredded feta cheese

2 teaspoons fine salt or Herbamare

1/2 teaspoon pepper

1 teaspoon paprika

3-4 medium potatoes, peeled and thinly sliced

1 cup celery, thinly sliced

4 medium carrots, peeled and thinly sliced

1 small zucchini, sliced

1/4 cup finely chopped green pepper

2 medium onions, thinly sliced

1 410 mL jar of Antico Tomato and Basil Pasta Sauce (This brand is gluten-free, and is not in a BPA lined can like most tomato sauces.)

1 cup water

Brown ground beef or turkey in a frypan, and then mix the shredded feta cheese into the beef. Combine the salt, pepper and paprika in a small dish. Layer in a greased large casserole dish or two smaller casserole dishes, as follows, sprinkling seasonings over each layer: potatoes, celery, carrots, zucchini, ground beef and feta cheese, green pepper and onion on top. Combine the jar of tomato sauce with the water and pour over the top of the casserole. Cover and bake at 350 degrees for 1 1/2 to 2 hours (depending on the size of the casserole dish) or until very bubbly and potatoes are tender when pierced with a fork. Makes 6 servings.