Ingredients
1 pound lean ground beef1/2 pound bulk Italian sausage1 can (19 ounces) ready-to-serve tomato-basil soup1 can (14-1/2 ounces) Italian diced tomatoes, undrained1 package (20 ounces) refrigerated sliced potatoes1 medium onion, thinly sliced1 cup shredded part-skim mozzarella cheese1-1/2 cups shredded Gruyere or Swiss cheese3 tablespoons minced fresh parsley
Preparation
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.
