"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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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