Here is a "ME NEED MEAT" meal for The Husband. I'm guessing he was quite deprived of meat b/c he was ready to hug the casserole dish when it came out of the oven. I was able to freeze one serving. The rest of this meal - gone!
Ingredients:
cooked meatballs*
1 can (10 3/4 oz) condensed reduced fat cream of chicken soup, undiluted
1 cup fat free sour cream
1 cup shredded cheddar cheese
2 large onions, chopped
1 30 oz pkg frozen shredded hash browns, thawed**
Directions:
In bowl, combine soup, sour cream, cheese and onion. Pat hash browns dry with paper towels. Stir hash browns into soup mixture. Transfer to greased 13x9 baking dish. Arrange meatballs over top, pressing into mixture. Cover and bake at 350 for 45 minutes. Uncover, bake 15 minutes longer or until potatoes are tender.
Yield: 8 servings
* I used 8 meatballs, but you could use more or less to taste. As for meatballs themselves, can use homemade, and bake the meal until meatballs are no longer pink or use frozen and just plop on mixture frozen.
** I made hash browns from potatoes had in house. Browned them with some Montreal Seasoning before mixing in the soup mixture and turning the potatoes into the baking dish.
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