- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
8
Hashbrown Meatball casserole
Description
I made this and the family really liked it. I did not cook it near as long as it said to but my oven tends to run a little hot. I also baked my meatballs for 10 min before I put them in the casserole.
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add to shopping list Ingredients
2 eggs
3/4 cup saltine crackers crushed (about30)
6 cloves garlic-crushed
2 teaspoons salt-divided
1 1/2 teaspoons pepper-divided
1 pound ground hamburger
10 3/4 oz can cream of chicken soup-undiluted
8 oz sour cream
4 oz shredded cheese
1 large onion-I used green onion
30 oz hashbrowns-thawed
Preparation
In a bowl, lightly beat eggs. Stir in cracker crumbs, garlic, 1
teaspoon salt and 1/2 teaspoon pepper. Add beef; mix well. Shape into 1-in. balls. In a covered skillet over low heat, cook meatballs in a small amount of water until browned; drain.
(I baked mine and cut my time of the whole casserole in the oven down) In a bowl, combine soup, sour cream, cheese, onion and remaining salt and pepper. With paper towels, pat hash browns dry. Stir into the soup mixture. Transfer to a greased 13x9 baking dish. Arrange meatballs over top, pressing lightly into mixture. Cover and bake at 350 for 20 minutes. Uncover; bake 15 minutes more or until meat is no longer pink and potatoes are tender. Yield: 8 servings.
Post a Question or Comment
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9/12/10
Theresa111 says:
Amy, I bet everyone was loving this meal. Sometimes the simplest foods are the best.
