Meatball Potato Supper
TOTAL TIME: Prep: 30 min. Bake: 1 hour
YIELD: 6-8 servings.
I'm frequently asked to bring this casserole to potluck dinners. Folks must enjoy it, because there are never any leftovers to bring home!—Sonya Morton, Molena, Georgia
Ingredients
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2 eggs
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1/2 cup dry bread crumbs
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1 envelope onion soup mix
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1-1/2 pounds lean ground beef (90% lean)
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2 tablespoons all-purpose flour
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6 medium potatoes, peeled and thinly sliced
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1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
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1 cup 2% milk
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Paprika, optional
Directions
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1.
In a large bowl, combine the eggs, bread crumbs and soup mix. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in small batches over medium heat; drain. Sprinkle with flour; gently roll to coat.
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2.
Place half of the potatoes in a greased 2-1/2-qt. baking dish. Top with meatballs and remaining potatoes. In a small bowl, combine soup and milk until blended; pour over potatoes. Sprinkle with paprika if desired.
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3.
Cover and bake at 350° for 60-65 minutes or until the potatoes are tender.
Nutrition Facts
1 cup: 361 calories, 11g fat (4g saturated fat), 100mg cholesterol, 739mg sodium, 42g carbohydrate (5g sugars, 3g fiber), 24g protein.
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