Ingredients

The following ingredients have 6 Servings
  • 2 eggs
  • 3/4 c. crushed saltine crackers (about 20 crackers)
  • 6-8 garlic cloves (minced)
  • 2 tsp salt (divided)
  • 1 1/2 tsp pepper (divided)
  • 1 lb ground beef
  • 10.75 oz can condensed cream of chicken soup (undiluted)
  • 1 c. sour cream
  • 1 c. shredded cheddar cheese
  • 1 large onion (chopped)
  • 30 oz package frozen shredded hash brown potatoes (divided)

Instruction

  • In a bowl, lightly beat eggs. Stir in cracker crumbs, garlic, 1 tsp salt and 1/2 tsp pepper.
  • Crumble beef over mixture; mix well. Shape into 1 in meatballs. In a covered skillet over low heat, cook the meatballs in a small amount of water until brown; 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 a greased 13 x 9 in baking dish. Arrange meatballs over top pressing lightly into mixture. Cover and bake at 350 degrees for 45 minutes. Uncover; bake 15 minutes longer or until meat is no longer pink and potatoes are tender.