1/3 Photos of Karens Meatball Casserole
Karen Elizabeth's Note:
A good comfort casserole, all-in-one meal, that can easily be made ahead. The last time I made this, I used minced pork, instead of beef (hamburger). You could substitute yoghurt for the sour cream. From The Australian Family Circle Best Seller Series, Favourite Minced Meat recipes. I've had this book since the children were babies, always my favourite fall-back when I need to feed a houseful of young people!
My Private Note
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- 2 large potatoes, peeled and thinly sliced
- 2 medium carrots, peeled and sliced
- 1 medium onion, sliced
- 500 g minced beef
- 1 egg, lightly beaten
- 1/4 cup fine breadcrumbs
- 1/3 cup milk
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried marjoram
- oil (for frying)
- 1 (440 g) can cream of mushroom soup
- 1 cup sour cream
- 1/2 teaspoon paprika
- 1 cup grated cheese
- 1Pre-heat oven to 180C/350°F.
- 2Cook the potatoes with the carrots and onion with salt to taste in a little boiling water for five minutes, drain.
- 3Mix meat lightly with the egg, crumbs, milk, herbs, and salt to taste.
- 4Form meat mixture into balls and gently brown all over in oil, remove from pan.
- 5Pour off fat from pan, stir in soup, sour cream and paprika, stir over moderate heat for a minute or two.
- 6Spread vegetables over the base of an ovenproof dish, spoon the sauce over.
- 7Scatter meatballs over the top, cover and bake in a moderate oven for about 40 minutes.
- 9Scatter 1 cup grated cheese over the top for the last 20 minutes baking time.
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Nutritional Facts for Karens Meatball Casserole
Serving Size: 1 (402 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 804.0
- Calories from Fat 421
- Total Fat 46.8 g
- Saturated Fat 21.7 g
- Cholesterol 184.1 mg
- Sodium 1205.4 mg
- Total Carbohydrate 56.2 g
- Dietary Fiber 5.7 g
- Sugars 6.2 g
- Protein 39.8 g