Beefy Au Gratin Potatoes
Taste of Home Ground Beef Cookbook
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Vary the flavor of this family-favorite casserole by using different kinds of soup and potato mixes. I usually dish out hearty helpings with a salad and garlic bread. - Eileen Majerus, Pine Island, Minnesota
SERVINGS: 4-6
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: Prep: 20 min. Cook: 4 hours
Ingredients:
- 1 package (5-1/4 ounces) au gratin potatoes or cheddar and bacon potatoes
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
- 1 cup water
- 1 can (4 ounces) chopped green chilies, drained
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1 jar (4 ounces) diced pimientos, drained
- 1 pound ground beef
- 1 medium onion, chopped
Directions:
Set potato sauce mix aside. Place potatoes in a 3-qt. slow cooker; top with corn. In a bowl, combine soup, water, chilies, mushrooms, pimientos and reserved sauce mix; mix well. Pour a third of the mixture over corn. In a skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Transfer to slow cooker. Top with remaining sauce mixture. Do not stir. Cover and cook on low for 4 hours or until potatoes are tender. Yield: 4-6 servings. Pimientos are roasted sweet red pepper with the skins removed. Store unopened jars in a cool dark place for up to 1 year. Once opened, refrigerate and use within 2 weeks.