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Midwest Meatball Casserole

Total Time

Prep: 40 min. Bake: 20 min.

Makes

6 servings

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
Midwest Meatball Casserole Recipe photo by Taste of Home

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

  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.

Nutrition Facts

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

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