Meatball Hash Brown Bake

Scott

1 can (10-¾ ounces) condensed cream of chicken soup, undiluted

1 large onion, chopped

1 cup shredded cheddar cheese

1 cup sour cream

1-½ teaspoons pepper, divided

1 teaspoon salt, divided

1 package (30 ounces) frozen shredded hash brown potatoes, thawed and patted dry

2 large eggs, lightly beaten

¾ cup crushed saltines (20 to 25 crackers)

6 to 8 garlic cloves, minced

1 pound lean ground beef (90% lean)

Preheat oven to 350°. Mix first four ingredients, 1 teaspoon pepper and ½ teaspoon salt; stir in potatoes. Spread evenly in a greased 13x9-in. baking dish.

2In a large bowl, combine eggs, cracker crumbs, garlic and the remaining pepper and salt. Add beef; mix lightly but thoroughly. Shape into 1-in. balls.

3In large skillet, brown meatballs over medium-high heat. Place over potato mixture, pressing in lightly.

4Bake, covered, 45 minutes. Uncover; bake until meatballs are cooked through and potatoes are tender, 10 to 15 minutes.

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