Print Options

Back to Midwest Meatball Casserole >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Midwest Meatball Casserole

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

6 ServingsPrep: 15 min. Bake: 30 min.

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 lean ground beef (90% lean)
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

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.
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.
Meanwhile, in a large skillet, combine remaining tomato sauce with
vegetables and seasonings. Cover and simmer 10-15 minutes or until

2 of 2

Midwest Meatball Casserole (continued)

Directions (continued)

heated through; stir in meatballs and set aside.
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.

Nutrition Facts: 1 serving (1 each) equals 310 calories, 12 g fat (6 g saturated fat), 97 mg cholesterol, 884 mg sodium, 27 g carbohydrate, 4 g fiber, 23 g protein.