Meatball and Potato Casserole
by Updated April 16, 2017,
This is a tasty ground beef casserole is made with browned meatballs and potatoes, along with an easy gravy mixture and vegetables.
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
- Place potatoes, onions, and carrots in a large saucepan; add about an inch of water. Cover and cook for about 20 minutes, until just crisp-tender. Add peas; cover and turn off heat.
- In a large bowl, gently mix chuck with egg, bread crumbs, marjoram, salt, Worcestershire sauce, and milk. Heat oil in large skillet; drop meat mixture by rounded teaspoonfuls into the hot oil; brown quickly on all sides. Remove with slotted spoon and set aside. To the same skillet, add mushrooms; sauté until tender; remove. Drain off excess fat; add soup to skillet with nutmeg, gravy sauce, onion powder, and garlic powder.
- Preheat oven to 425°. Arrange peas, onions, mushrooms, and meatballs in a lightly greased 3-quart casserole. Pour in sauce near edge of casserole.
- Mash and season the potatoes; arrange around the edge of casserole; brush with a little milk. Bake casserole for about 35 minutes, until potatoes are browned and casserole is bubbly.
Calories per serving: 462
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