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Italian Beef and Potato Casserole
Nb persons: 0
Yield: 5 Servings
Preparation time:
Total time:
Source:
| EILEEN LAMPARELLI CGDR39A | |
| 1 lbs | Ground beef |
| 5 1/2 ounce | Scaloped potato box |
| 16 ounce | Tomatoes, canned |
| 10 1/2 ounce | Pizza sauce |
| 1/2 cup | Water |
| 1/2 tsp | Salt |
| 1/2 tsp | Oregano |
| 1/4 tsp | Basil |
| 1 cup | Mozzarella cheese, shredded |
| 1/4 cup | Parmesan cheese, grated |
In a skillet brown the meat till crumbly. Drain off fat. In the crockpot,
combine the meat with the dry sauce mix from the package of scalloped
potatoes, tomatoes, pizza sauce, water, and spices. Stir in dry potato
slices. Cover and cook on LOW 4 to 5 hours. Turn the control to HIGH and
stir in the Mozzarella cheese. Top with Parmesan cheese. Cover and cook on
HIGH for 15 minutes. Nancy, just brown your meat the night before and place
every thing you can in the crockpot. Then put the pot in the frige so it's
ready to go in the morning.
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