Meatball Hash Brown Bake Recipe

ingredients

2 eggs
20 crushed saltines
6 cloves garlic, minced
2 teaspoons salt, divided
1 1/2 teaspoon black pepper, divided
1 pound lean ground beef
1 can (10.75 ounce size) condensed cream of chicken soup, undiluted
1 container (8 ounce size) sour cream
1 cup shredded cheddar cheese
1 large onion, chopped
1 package (30 ounce size) frozen shredded hash brown potatoes, thawed

directions

In a bowl, lightly beat eggs. Stir in cracker crumbs, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Crumble beef over mixture; mix well. Shape into 1-inch balls.

In a covered skillet over low heat, cook meatballs in a small amount of water until browned. Drain.

In a bowl, combine the soup, sour cream, cheese, onion and remaining salt and pepper. With paper towels, pat hash browns dry. Stir into the soup mixture.

Transfer to a greased 13-inch x 9-inch x 2-inch baking dish. Arrange meatballs over top, pressing lightly into mixture. Cover and bake at 350 degrees F for 45 minutes.

Uncover and bake 15 minutes longer or until meat is no longer pink and potatoes are tender.

nutrition data

Nutritional data has not been calculated yet.