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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 8 |
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âThis recipe comes from our family cookbook. We love casseroles, and this is a cherished favorite.â Suzette Jury - Keene, California Ingredients:
1 pound lean ground beef |
1/2 pound johnsonville® mild ground italian sausage |
1 can (19 ounces) ready-to-serve tomato-basil soup |
1 can (14-1/2 ounces) italian diced tomatoes, undrained |
1 package (20 ounces) refrigerated sliced potatoes |
1 medium onion, thinly sliced |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1-1/2 cups (6 ounces) shredded gruyere or swiss cheese |
3 tablespoons minced fresh parsley |
Directions:
1. In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in soup and tomatoes; set aside.
2. Place half of the potatoes and onion into a greased 13-in. x 9-in. baking dish. Layer with remaining potatoes and onion. Top with mozzarella cheese and meat mixture.
3. Cover and bake at 350° for 1 hour. Uncover; sprinkle with Gruyere cheese. Bake 10-15 minutes longer or until potatoes are tender and cheese is melted. Let stand 10 minutes before serving. Sprinkle with parsley. Yield: 8 servings.
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