Meatball Hash Brown Bake
Meatball Hash Brown Bake ~ Cheesy Hash Browns layered with Homemade Meatballs!
Servings: 6 servings
- 2 eggs
- 3/4 c. crushed saltine crackers about 20 crackers
- 6-8 garlic cloves minced
- 2 tsp salt divided
- 1 1/2 tsp pepper divided
- 1 lb ground beef
- 10.75 oz can condensed cream of chicken soup undiluted
- 1 c. sour cream
- 1 c. shredded cheddar cheese
- 1 large onion chopped
- 30 oz package frozen shredded hash brown potatoes divided
In a bowl, lightly beat eggs. Stir in cracker crumbs, garlic, 1 tsp salt and 1/2 tsp pepper.
Crumble beef over mixture; mix well. Shape into 1 in meatballs. In a covered skillet over low heat, cook the meatballs in a small amount of water until brown; 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 x 9 in baking dish. Arrange meatballs over top pressing lightly into mixture. Cover and bake at 350 degrees for 45 minutes. Uncover; bake 15 minutes longer or until meat is no longer pink and potatoes are tender.
Serving: 1 | Calories: 705kcal | Carbohydrates: 56g | Protein: 33g | Fat: 38g | Saturated Fat: 18g | Cholesterol: 169mg | Sodium: 1624mg | Potassium: 1141mg | Fiber: 3g | Sugar: 5g | Vitamin A: 925IU | Vitamin C: 14.3mg | Calcium: 379mg | Iron: 5.2mg