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
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
Reviews
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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.
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.