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Meatball Hash Brown Bake

For a seniors potluck at church, I wanted to create a recipe that would incorporate a meat dish and side dish in one. This casserole proved to be a crowd-pleaser, and many people asked for the recipe. —Joann Fritzler, Belen, New Mexico
  • Total Time
    Prep: 25 min. Bake: 1 hour
  • Makes
    8 servings


  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 large onion, chopped
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream
  • 1-1/2 teaspoons pepper, divided
  • 1 teaspoon salt, divided
  • 1 package (30 ounces) frozen shredded hash brown potatoes, thawed and patted dry
  • 2 large eggs, lightly beaten
  • 3/4 cup crushed saltines (20-25 crackers)
  • 6 to 8 garlic cloves, minced
  • 1 pound lean ground beef (90% lean)


  • Preheat oven to 350°. Mix first four ingredients, 1 teaspoon pepper and 1/2 teaspoon salt; stir in potatoes. Spread evenly in a greased 13x9-in. baking dish.
  • In a large bowl, combine eggs, cracker crumbs, garlic and the remaining pepper and salt. Add beef; mix lightly but thoroughly. Shape into 1-in. balls.
  • In large skillet, brown meatballs over medium-high heat. Place over potato mixture, pressing in lightly.
  • Bake, covered, 45 minutes. Uncover; bake until meatballs are cooked through and potatoes are tender, 10-15 minutes.
Nutrition Facts
1 serving: 387 calories, 20g fat (9g saturated fat), 106mg cholesterol, 808mg sodium, 32g carbohydrate (4g sugars, 3g fiber), 21g protein.

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