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Midwest Meatball Casserole

 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.


  • 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
    With Johnsonville Italian Sausage.

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  • 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


  • 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

2 of 2

Midwest Meatball Casserole (continued)

Directions (continued)

  • vegetables and seasonings. Cover and simmer 10-15 minutes or until
  • 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.
Nutritional 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.