| 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 |
sm |
Onion, chopped |
| 1 |
cn |
(Small) deviled ham( 3-4 oz) |
| 1/4 |
ts |
Pepper |
| 3/4 |
ts |
Salt |
| 1 |
cn |
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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