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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I'm frequently asked to bring this casserole to potluck dinners. Folks must enjoy it, because there are never any leftovers to bring home!Sonya Morton, Molena, Georgia Ingredients:
2 eggs |
1/2 cup dry bread crumbs |
1 envelope onion soup mix |
1-1/2 pounds lean ground beef (90% lean) |
2 tablespoons king arthur unbleached all-purpose flour |
6 medium potatoes, peeled and thinly sliced |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
1 cup 2% milk |
paprika, optional |
Directions:
1. In a large bowl, combine the eggs, bread crumbs and soup mix. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in small batches over medium heat; drain. Sprinkle with flour; gently roll to coat.
2. Place half of the potatoes in a greased 2-1/2-qt. baking dish. Top with meatballs and remaining potatoes. In a small bowl, combine soup and milk until blended; pour over potatoes. Sprinkle with paprika if desired.
3. Cover and bake at 350° for 60-65 minutes or until the potatoes are tender. Yield: 6-8 servings.
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