Beefy Au Gratin Potatoes
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, Minnesota4-6 ServingsPrep: 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.
Nutrition Facts: 1 serving (1 each) equals 358 calories,