| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Casseroles, Main dish |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Ground beef |
| 2/3 |
c |
Pepperidge Farm Bread |
|
|
Stuffing |
| 1/2 |
c |
Evaporated milk, or milk |
| 1 |
c |
Sharp cheddar cheese, grated |
| 1 |
|
Onion, chopped |
| 1 |
|
Small deviled ham 3-4 oz |
| 1/4 |
t |
Pepper |
| 3/4 |
t |
Salt |
| 1 |
|
Mushroom soup |
| 1/2 |
pt |
Sour cream |
|
|
Mushrooms, saute if desired |
INSTRUCTIONS
Pour milk on bread dressing and allow to soak for 5 to 10 minutes. Mix
hamburg, bread dressing mixture, cheese, onions and ham together.
Season with salt and pepper. Form into meatballs of desired size.
Brown meatballs either in frying pan or oven (350 for 35 minutes) Add
drippings from which fat has been removed, to the mushroom
soup(undiluted). Heat but do not boil. Add sour cream to mushroom soup
a little at a time and stir thoroughly. DO NOT BOIL. When sauce is
heated, pour over meatballs in casserole dish. Add sauteed mushrooms
if desired. Return to oven(325) for 5 to 10 minutes.Serve over boiled
rice. CAN BE MADE AHEAD AND FREEZES WELL. Recipe by: Penny's Kitchen
Posted to EAT-L Digest 17 Feb 97 by Dot McChesney <jrjet@MTCO.COM> on
Feb 18, 1997.
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