Midwest Meatball Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I've relied on this recipe many times as a soothing finish to a hectic day...and since I usually have all the ingredients on hand, there's no last- minute rush to the store, either.Judy Larson, Greendale, Wisconsin Ingredients:
2 cans (8 ounces each) tomato sauce, divided |
1 egg |
1/4 cup dry bread crumbs |
1/4 cup chopped onion |
1 teaspoon salt |
1 pound ground beef |
1 package (10 ounces) frozen mixed vegetables |
1/2 teaspoon dried thyme |
1/8 teaspoon pepper |
1 package (16 ounces) frozen shredded hash brown potatoes, thawed |
1 tablespoon butter, melted |
3 slices process american cheese slices, cut into 1/2-inch strips |
Directions:
1. In a large bowl, combine 2 tablespoons tomato sauce, egg, bread crumbs, onion and salt. Crumble beef over mixture and mix well. Shape into 1-in. balls.
2. Place meatballs on a greased rack in a shallow baking pan and bake at 375° for 15-20 minutes or until meatballs are no longer pink; drain.
3. Meanwhile, in a large skillet, combine remaining tomato sauce with vegetables and seasonings. Cover and simmer 10-15 minutes or until heated through; stir in meatballs and set aside.
4. Place potatoes in a greased 11-in. x 7-in. baking dish. Brush with butter and bake at 375° for 15-20 minutes or until lightly browned. Remove from the oven; top with meatball mixture. Arrange cheese strips in a lattice pattern on top. Bake, uncovered, for 20-25 minutes longer or until heated through and cheese is melted. Yield: 6 servings.
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