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This swift savory supper from Margaret Schroeder of Cudahy, Wisconsin is so full of down-home taste that no one will believe it's so easy. Canned tomato soup and packaged au gratin potatoes are baked with ground beef to create the comforting casserole.
With Johnsonville Italian Sausage.
Nutritional Facts 1 serving (1 cup) equals 307 calories, 11 g fat (4 g saturated fat), 54 mg cholesterol, 858 mg sodium, 31 g carbohydrate, 3 g fiber, 19 g protein.
Originally published as Au Gratin Beef Bake in Quick Cooking July/August 2003, p47
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Reviewed on Aug. 11, 2011 by sonjabel
I changed this recipe up alot! I added three garlic pieces, diced mushrooms, salt and pepper, changed the water for the milk and then dropped the ingredients inside a pie shell. It was great! The whole family ate it up!
Reviewed on Apr. 01, 2010 by crackerjack076
I thought this recipe was just "alright".Honestly it taketed about the same as hamburger helper just with more work
Reviewed on Feb. 01, 2010 by KrystaLyn
WAY too salty. I ended up turning the leftovers into a soup, and it still wasn't the biggest hit in my house. I won't be making it again.
Reviewed on Apr. 08, 2009 by ambg4920
My kids hate casseroles. This one they not only liked but went back for more. I did modify it slightly. I baked it for 35 min then sprinkled mozzarella cheese on the top and baked it for 10 more min.
Reviewed on Jan. 22, 2009 by cathy01
Very good!Cathy
Very good!
Cathy
Reviewed on Jun. 21, 2008 by Joscy
Generally my husband is not fond of boxed au gratin potatoes. I had a box in the house and wanted to use it up, so decided to give this recipe a try. I am happy to report he really enjoyed this dish. Thank you for sharing!
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