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Midwest Meatball Casserole Recipe

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This recipe for Midwest Meatball Casserole, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jo Ann Lamb
Added: Sunday, March 2, 2008


2 cans (8 ounces each) tomato sauce, divided
1 egg
1/4 cup dry bread crumbs
1/4 cup chopped onion
1 teaspoon salt
1 pound lean ground beef
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 slices, cut into 1/2 inch strips

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-inch balls.

Place meatballs on a greased rack in a shallow baking pan and bake at 375 for 15-20 minutes or until the meatballs are browned; drain. Meanwhile, in a large skillet or saucepan, combine the remaining tomato sauce with vegetables and seasonings. Cover and simmer 10-15 minutes or until heated through; stir in meatballs and set aside.

Place the potatoes in a greased 11-inch x 7-inch x 2-inch baking dish. Brush with butter and bake at 375 for 15-20 minutes or until lightly browned. Remove from oven; top with meatball mixture. Arrange cheese strips in a lattice pattern on top. Bake, uncovered, for 20 minutes longer.

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