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Beefy Au Gratin Potatoes

Total Time

Prep: 20 min. Cook: 4 hours


6 servings

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


  • 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 chiles, 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


  1. Set potato sauce mix aside. Place potatoes in a 3-qt. slow cooker; top with corn. In a bowl, combine soup, water, chiles, mushrooms, pimientos and reserved sauce mix; mix well. Pour a third of the mixture over corn.
  2. In a large skillet, cook beef and onion over medium heat until the meat is no longer pink and onion is tender, 5-7 minutes, breaking up beef into crumbles; drain. Transfer to slow cooker.
  3. Top with remaining sauce mixture. Do not stir. Cover and cook on low until potatoes are tender, about 4 hours.
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 each: 358 calories, 12g fat (4g saturated fat), 54mg cholesterol, 1256mg sodium, 38g carbohydrate (6g sugars, 4g fiber), 20g protein.

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