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Meatball Hash Brown Bake

Meatball Hash Brown Bake
Meet the Cook: For a seniors potluck at church, I wanted to create a recipe that would incorporate a meat dish and side dish in one. This casserole proved to be a crowd-pleaser, and I was asked by many to share my recipe. -Jo Ann Fritzler, Belen, New Mexico
8 ServingsPrep: 25 min. Bake: 1 hour

Ingredients

  • 2 eggs
  • 3/4 cup crushed saltines (about 20 crackers)
  • 6 to 8 garlic cloves, minced
  • 2 teaspoons salt, divided
  • 1-1/2 teaspoons pepper, divided
  • 1 pound lean ground beef
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 large onion, chopped
  • 1 package (30 ounces) frozen shredded hash brown potatoes, thawed

Directions

  • In a bowl, lightly beat eggs. Stir in cracker crumbs, garlic, 1
  • teaspoon salt and 1/2 teaspoon pepper. Crumble beef over mixture;
  • 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. In a bowl, combine the 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 13-in. x 9-in. baking dish. Arrange meatballs
  • over top, pressing lightly into mixture. Cover and bake at 350°
  • for 45 minutes. Uncover; bake 15 minutes longer or until meat is no
© Taste of Home 2012

2 of 2

Meatball Hash Brown Bake (continued)

Directions (continued)

  • longer pink and potatoes are tender. Yield: 8 servings.
Nutrition Facts: 1 serving (1 each) equals 369 calories, 17 g fat (9 g saturated fat), 126 mg cholesterol, 1,107 mg sodium, 29 g carbohydrate, 2 g fiber, 21 g protein.
© Taste of Home 2012