Meatball & Hash Brown Casserole

Ainesosat

• 10 1/2 oz low fat condensed cream of chicken soup
• 1 tsp original seasoning blend
• 1 cup light sour cream
• 1 lb 93/7 ground beef
• 1 cup reduced fat shredded cheddar cheese
• 32 oz diced hash brown potatoes
• 1 tl black pepper

Ohjeet

1. Preheat oven to 350 °F (175 °C).
2. Form ground beef into 20 meatballs (if desired season with salt and pepper). Spray baking sheet with cooking spray and place meatballs on baking sheet. Bake 20 minutes or until cooked through.
3. In a bowl, stir together soup, sour cream, cheese, seasoning blend, and pepper. With a paper towel, pat hash browns dry and then stir into soup mixture.
4. Spray a 9"x13" baking dish with cooking spray and spread hash brown mixture into prepared dish.
5. Slightly press cooked meatballs into hash brown mixture in even rows.
6. Cover and bake 35 minutes. Uncover and bake 10-15 minutes more or until hash browns are done.
7. Note: you can use frozen fully cooked meatballs if you are in a hurry, but it's better if you bake your own.