Recipe By : Penny's Kitchen
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Ground beef
2/3 c Pepperidge Farm Bread Stuffing
1/2 c Evaporated milk or milk
1 c Sharp cheddar cheese -- grated
1 sm Onion -- chopped
3 oz Can deviled ham; up to 4 oz
1/4 ts Pepper
3/4 ts Salt
1 cn Mushroom soup
1/2 pt Sour cream
Mushrooms (saute if desired)
Pour milk on bread dressing and allow to soak for 5 to 10 minutes.
Mix hamburger, bread dressing mixture, cheese, onions and ham
together. Season with salt and pepper. Form into meatballs of desired
size. Brown meatballs either in frying pan or oven (350 F for
35 minutes.) Add drippings from which fat has been removed, to the
mushroom soup (undiluted). Heat but do not boil. Add sour cream to
mushroom soup a little at a time and stir thoroughly. DO NOT BOIL.
When sauce is heated, pour over meatballs in casserole dish. Add
sauteed mushrooms if desired. Return to oven (325 F) for 5 to 10
minutes. Serve over boiled rice.
