Meat-Ball Stew en Casserole |
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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Ingredients:
2 pound(s) potatoes pared, quartered |
1-1/2 pound(s) small white onions |
1 bunch(es) small carrots halved lengthwise |
1 package(s) 10-oz pkg. frozen peas |
1 pound(s) ground chuck |
1 egg |
1 cup(s) day old bread crumbs |
3/4 teaspoon(s) dried marjoram |
2-1/2 teaspoon(s) salt |
3/4 teaspoon(s) worchestershire |
2/3 cup(s) milk |
1/3 cup(s) salad oil |
1-1/2 pound(s) small mushrooms |
1 can(s) condensed cream-of-mushroom soup undiluted |
3/4 teaspoon(s) nutmeg |
3/4 teaspoon(s) bottled sauce for gravy |
3/4 teaspoon(s) onion salt |
milk |
Directions:
1. In large saucepan, place potatoes, in layer, then onions, then carrots. Cook in 1 boiling salted water, covered, 20 min., or until barely tender-crisp; top with peas; cover; turn off heat.
2. Meanwhile, with fork, lightly mix meat with egg, bread crumbs, marjoram, salt, Worshestershire, milk. Drop by teaspoonfuls into hot oil in skillet; brown quickly on both sides; remove. In same skillet, saute mushrooms until tender; remove. Then in skillet, heat soup with nutmeg, bottled sauce for gravy, onion salt.
3. Start heating oven to 400. Arrange drained peas, carrots, onions, mushrooms and meat balls in 3-qt. casserole. Near edge of casserole, pour in sauce. Mash and season potatoes and arrange in mounds around edge; brush with milk.
4. Bak uncovered 35 min., or until browned and bubbly.
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