MEATBALL HASH BROWN BAKE

2 eggs
3/4 cup crushed saltines (about 20 crackers)
6 to 8 garlic cloves, minced
2 teaspoons salt, divided use
1 1/2 teaspoons pepper, divided use
1 pound lean ground beef
1 (10 3/4 oz) can condensed cream of chicken soup, undiluted
1 cup sour cream
4 ounces shredded Cheddar cheese
1 large onion, chopped
1 (30 oz.) pkg. frozen shredded hash brown potatoes, thawed

Preheat oven to 350 degrees F. Grease a 13x9-inch baking dish.

In a bowl lightly beat eggs. Stir in cracker crumbs, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Crumble beef over mixture; mix well. Shape into 1-inch balls.

In a covered skillet over low heat, cook meatballs in a small amount of water until browned; drain.

In a bowl combine the soup, sour cream, cheese, onion and remaining salt and pepper.

With paper towels, pat hash browns dry. Stir into the soup mixture. Transfer to prepared baking dish. Arrange meatballs over top, pressing lightly into mixture.

Cover and bake at 350 degrees F for 45 minutes. Uncover; bake 15 minutes longer or until meat is no longer pink and potatoes are tender.

Servings: 8
From: Jo Ann Fritzler
Country Woman Magazine, September 9, 1999