Potato Beef Lasagna

Name: Potato Beef Lasagna
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 1 pound lean ground beef; 1/2 pound bulk Italian sausage; 1 can (19 ounces) ready-to-serve tomato-basil soup; 1 can (14-1/2 ounces) Italian diced tomatoes, undrained; 1 package (20 ounces) refrigerated sliced potatoes; 1 medium onion, thinly sliced; 1 cup shredded part-skim mozzarella cheese; 1-1/2 cups shredded Gruyere or Swiss cheese; 3 tablespoons minced fresh parsley

Total Time Prep: 20 min. Bake: 70 min. + standing

Yield 8 servings

Test Kitchen Approved

“This recipe comes from our family cookbook. We love casseroles, and this is a cherished favorite.” Suzette Jury - Keene, California

Ingredients

1 pound lean ground beef
1/2 pound bulk Italian sausage
1 can (19 ounces) ready-to-serve tomato-basil soup
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 package (20 ounces) refrigerated sliced potatoes
1 medium onion, thinly sliced
1 cup shredded part-skim mozzarella cheese
1-1/2 cups shredded Gruyere or Swiss cheese
3 tablespoons minced fresh parsley

Directions

In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in soup and tomatoes; set aside.
Place half of the potatoes and onion into a greased 13x9-in. baking dish. Layer with remaining potatoes and onion. Top with mozzarella cheese and meat mixture.
Cover and bake at 350° for 1 hour. Uncover; sprinkle with Gruyere cheese. Bake 10-15 minutes longer or until potatoes are tender and cheese is melted. Let stand 10 minutes before serving. Sprinkle with parsley.

Nutrition Facts

1-1/4 cups: 372 calories, 17g fat (8g saturated fat), 71mg cholesterol, 765mg sodium, 26g carbohydrate (7g sugars, 2g fiber), 27g protein.

“This recipe comes from our family cookbook. We love casseroles, and this is a cherished favorite.” Suzette Jury - Keene, California

Recipe Creator