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Beefy Au Gratin Potatoes

 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, Minnesota
4-6 ServingsPrep: 20 min. Cook: 4 hours


  • 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 turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 medium onion, chopped


  • 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.

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Beefy Au Gratin Potatoes (continued)

Nutritional Facts: 1 serving (1 each) equals 358 calories, 12 g fat (4 g saturated fat), 54 mg cholesterol, 1,256 mg sodium, 38 g carbohydrate, 4 g fiber, 20 g protein.