1 lb. lean ground beef
1/2 lb. bulk Italian sausage
1 can (19 oz.) ready-to-serve tomato-basil soup
1 can (14-1/2 oz.) Italian diced tomatoes, undrained
1 pkg. (20 oz.) refrigerated sliced potatoes
1 medium onion, thinly sliced
1 cup (4 oz.) shredded part-skim mozzarella cheese
1-1/2 cups (6 oz.) shredded Gruyere or Swiss cheese
3 Tbsp. minced fresh parsley
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 13-in. x 9-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. Yield: 8 servings.
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