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Ingredients
- 4 lbs ground beef browned and drained
- 2–3 tsp seasoned salt
- 1 10.75 oz can cream of tomato soup undiluted
- 1 10.75 oz can cream of mushroom soup undiluted
- 12 oz bottle chili sauce
Ingredients
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Instructions
- Combine and stir all ingredients and warm on stove over medium heat or slow cooker on MEDIUM until thoroughly heated. Best if made a day ahead.
- Variations: If it needs to be dairy-free, use 2 cans of tomato soup and omit the mushroom soup. You could also add half of a chopped onion. Freezes well.
Recipe Notes
Recipe courtesy of Mary Peters, Greenwood, WI.
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