Midwest Meatball Casserole Recipe

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Midwest Meatball Casserole Recipe
Midwest Meatball Casserole Recipe photo by Taste of Home
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Midwest Meatball Casserole Recipe

Read Reviews
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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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.

Ingredients

  • 2 cans (8 ounces each) tomato sauce, divided
  • 1 large 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, 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 heated through; stir in meatballs and set aside.
Place potatoes in a greased 11x7-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.
Originally published as Midwest Meatball Casserole in Country Ground Beef 1993, p41

Nutritional Facts

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

  • 2 cans (8 ounces each) tomato sauce, divided
  • 1 large 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, cut into 1/2-inch strips
  1. 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.
  2. 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.
  3. Meanwhile, in a large skillet, combine remaining tomato sauce with vegetables and seasonings. Cover and simmer 10-15 minutes or until heated through; stir in meatballs and set aside.
  4. Place potatoes in a greased 11x7-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.
Originally published as Midwest Meatball Casserole in Country Ground Beef 1993, p41

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Reviews forMidwest Meatball Casserole

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MY REVIEW
raudi User ID: 5835834 45031
Reviewed Mar. 25, 2011

"This recipe, as is, is much too bland for my tastes. I felt like it needed more sauce and seasoning. The meatballs were good. I do not have much more input, it was just pretty average overall."

MY REVIEW
FriedaG User ID: 1671534 45030
Reviewed Feb. 23, 2008

"I made this quite-easy casserole for dinner this evening. It got thumbs up all the way around. I added a few more seasonings to the meat mixture because we like our meatballs spicier. Even our two young guests, my nephews, ate enthusiastically and then told me to tell their mom how to fix it."

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