A comforting and hearty casserole featuring juicy meatballs, tender potatoes, and a flavorful sauce, perfect for a family dinner.
Ingredients:
- For the Meatballs:
- 1 lb ground beef (or a mixture of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg, lightly beaten
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- For the Casserole:
- 2 lbs potatoes, peeled and thinly sliced
- 1 large onion, thinly sliced
- 1 (10.75 oz) can condensed cream of mushroom soup (or cream of celery/chicken)
- 1/2 cup milk or beef broth
- 1/4 cup sour cream (optional)
- 1 cup shredded cheddar cheese (or mozzarella/Monterey Jack)
- 2 tablespoons butter, melted
- 1 tablespoon chopped fresh parsley (for garnish)
- Salt and pepper to taste
Instructions:
- Prepare the Meatballs: In a large bowl, combine the ground beef, breadcrumbs, milk, egg, chopped onion, minced garlic, Worcestershire sauce, Italian herbs, salt, and pepper. Mix well until just combined. Do not overmix.
- Form the Meatballs: Using your hands or a scoop, form the meat mixture into 1-inch meatballs.
- Cook the Meatballs (Optional): You can either bake the meatballs in a preheated oven at 375°F (190°C) for about 15-20 minutes, or pan-fry them in a little oil until browned on all sides. This step helps them hold their shape and prevents them from becoming mushy in the casserole. You can also skip this step and add them directly to the casserole, but they may take longer to cook through.
- Prepare the Casserole: In a large bowl, combine the cream of mushroom soup, milk/broth, and sour cream (if using). Season with salt and pepper to taste.
- Assemble the Casserole: Lightly grease a 9×13 inch baking dish. Layer half of the sliced potatoes in the bottom of the dish. Season with salt and pepper. Top with half of the sliced onions. Add half of the meatballs (cooked or uncooked). Pour half of the soup mixture over the meatballs.
- Repeat Layers: Add the remaining potatoes, onions, meatballs, and pour the remaining soup mixture over the top.
- Top with Cheese: Sprinkle the shredded cheese evenly over the casserole.
- Bake: Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 45 minutes.
- Remove Foil: Remove the foil and bake for another 15-20 minutes, or until the potatoes are tender and the cheese is melted and golden brown.
- Let Rest: Let the casserole rest for 10 minutes before serving.
- Garnish: Sprinkle with chopped parsley before serving.
Enjoy!