This hearty casserole recipe is the perfect entree to serve on a cold and snowy night. But actually, try the easier version, Updated Meatball Stew Casserole - it's really just as good!
Prep Time: 45 minutes
Cook Time: 55 minutes
Ingredients:
- 2 lbs. potatoes, peeled and quartered
- 1-1/2 lbs. small white onions
- 1 bunch carrots, sliced
- 10 oz. pkg. frozen peas, thawed
- 2 lb. ground beef
- 1 egg
- 1 cup dried bread crumbs
- 1 tsp. dried marjoram leaves
- 1 tsp. salt
- 1 tsp. Worcestershire sauce
- 2/3 cup milk
- 1/3 cup oil
- 1-1/2 lb. small mushrooms
- 10 oz. can cream of mushroom soup
- 1/2 tsp. nutmeg
- 1 tsp. onion salt
Preparation:
In large saucepan, place potatoes in a layer, then onions, then carrots. Cook in 1" boiling water, covered, for 20 minutes until barely tender-crisp. Top with peas, cover and turn off heat.
Meanwhile, mix meat with egg, crumbs, marjoram, salt, Worcestershire sauce, and milk. Drop by teaspoonfuls into hot oil in skillet. Brown quickly on both sides and remove. In same skillet, saute mushrooms until tender and remove. Then, in the same skillet, heat soup with nutmeg and onion salt.
Drain vegetables and remove potatoes. Arrange peas, carrots, onions, mushrooms and meat balls in 3-qt. casserole. Near edge of casserole, pour in sauce from skillet.
Mash and season potatoes with 1/4 cup milk and 2 Tbsp. butter. Arrange in mounds around edge of casserole. Bake at 400 degrees for 35 minutes, or until browned and bubbly. Serves 8 to 10
