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Italian Meat and Potatoes

Italian Meat and Potatoes
“My mom used to call this Potato Pizza, and it was always a treat to be served this hearty dish”, writes Kaci Koltz of Cassville, Wisconsin. “It’s still one of my favorites on a cold winter day.”
10-12 ServingsPrep: 25 min. Bake: 1-1/2 hours

Ingredients

  • 1 pound ground beef
    XKick-up the flavor

    With Johnsonville Italian Sausage.

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  • 1 pound bulk pork sausage
  • 1/2 cup chopped onion
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • 1-1/4 cups milk
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sugar
  • 6 medium potatoes, peeled and thinly sliced
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

  • In a large skillet, cook the beef, sausage, onion, pepper and salt
  • over medium heat until meat is no longer pink. Meanwhile, in a small
  • saucepan, combine the soup, milk, tomato sauce, garlic powder,
  • oregano and sugar. Bring to a boil. Reduce heat; simmer, uncovered,
  • for 5 minutes or until heated through.
  • Drain meat mixture; spoon half into a greased 13-in. x 9-in. baking
  • dish. Layer half of the potatoes. Repeat layers. Top with soup
  • mixture.
  • Cover and bake at 350° for 1-1/4 hours or until potatoes are
© Taste of Home 2013

2 of 2

Italian Meat and Potatoes (continued)

Directions (continued)

  • tender. Uncover; sprinkle with cheese. Bake 15 minutes longer or
  • until cheese is melted. Yield: 10-12 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013