This unfussy five-layer dinner is a recipe widely associated with Dolly Parton. Thinly sliced potatoes, browned beef, onions, tomatoes, and green bell peppers bake together until tender, making a hearty Southern supper from everyday ingredients. The dish has circulated in home-cooking collections for decades; the precise origin of the earliest published version is not firmly established.

Explore more favorites in our Dolly Parton Recipe Collection.

Recipe Information

Prep Time: 25 minutes
Cook Time: Approximately 2 hours
Rest Time: 10 minutes
Total Time: Approximately 2 hours 35 minutes
Servings: 6–8
Difficulty: Easy — Level 2 of 5
Cost: Economical — $$
Region / Ethnic Origin: Southern United States

Ingredients

• 3 large russet potatoes (about 2 pounds), scrubbed and sliced 1/8 inch thick
• 1 pound lean ground beef
• 2 large yellow onions, peeled and thinly sliced into rings
• 1 can (15 ounces) diced tomatoes, including juices
• 1 1/2 green bell peppers, cored and chopped
• 1 tablespoon olive oil, plus a little for greasing the dish
• 1 teaspoon kosher salt, divided, or to taste
• 1/2 teaspoon freshly ground black pepper, divided, or to taste

Instructions

1. Heat the oven. Preheat to 350°F. Lightly oil a 9-by-13-inch baking dish with sides deep enough to contain the vegetables and their juices.
2. Brown the beef. Cook the ground beef in a skillet over medium-high heat, breaking it into small pieces, until fully browned. Drain away excess fat. Set aside.
3. Prepare the vegetables. Cut the potatoes into even, thin slices so they cook at the same rate. Separate the onion rings and chop the bell peppers into bite-size pieces.
4. Make the potato layer. Spread the potatoes across the bottom of the prepared dish. Drizzle with olive oil and sprinkle with some of the salt and pepper.
5. Add the beef. Spoon the browned ground beef evenly over the potatoes and season lightly.
6. Add the onions. Arrange the onion rings in a distinct layer over the beef. Season lightly again.
7. Add the tomatoes. Pour the diced tomatoes and their juices over the onions, spreading them evenly. The tomato juices help moisten the vegetables as the casserole bakes.
8. Finish with peppers. Distribute the chopped green bell peppers over the tomatoes. Sprinkle with the remaining salt and pepper.
9. Cover tightly and bake. Seal the baking dish securely with aluminum foil. Bake for approximately 2 hours, until a knife slips easily through the potatoes and the onions are soft. Check near the end of cooking; if the potatoes need more time, cover and continue baking in 10-minute increments.
10. Rest and serve. Carefully remove the foil, keeping your hands clear of escaping steam. Allow the casserole to stand for 10 minutes before spooning portions onto plates.

Cook’s Notes

Potato thickness: Uniform 1/8-inch slices are important. Thicker potatoes may remain firm even after the other vegetables are tender.

Season every layer: The original-style ingredient list is deliberately simple, so distributing salt and pepper throughout the dish makes a noticeable difference.

Keep the foil sealed: The covered baking environment helps steam the potatoes and onions. If your dish is unusually shallow, place it on a rimmed baking sheet to catch any drips.

Optional variation: For a different, more seasoned family-style casserole, a little garlic or smoked paprika can be added to the beef. These are variations, not part of the basic five-ingredient version.

Storage: Refrigerate leftovers promptly and use within 3–4 days. Reheat thoroughly.

Serving Suggestions

Serve with Dolly Parton’s Skillet Cornbread or Dolly Parton’s Buttermilk Biscuits to soak up the savory juices.

Beverage Suggestions

Freshly brewed unsweetened iced tea or sparkling water with a squeeze of lemon balances this substantial supper.

Editorial Disclaimer: This recipe is part of an independent Carter Family Recipes collection celebrating the cooking traditions associated with Dolly Parton. It may be an adaptation or independently developed interpretation rather than an exact reproduction of a previously published recipe. Carter Family Recipes is not affiliated with or endorsed by Dolly Parton, Rachel Parton George, Dollywood, or their representatives.