Hamburger Vegetable Casserole
|Beef chuck||2 Pound, ground|
|Instant minced onion||1 Tablespoon|
|Fine dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Ground marjoram||1⁄2 Teaspoon|
|Canned beef gravy||21 1⁄2 Ounce (2 Cans Of 10 3/4 Ounce Each)|
|White onions||8 Small|
|Fresh mushrooms||2 , sliced|
|Chopped parsley||2 Tablespoon|
Combine meat, egg, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and next 4 ingredients.
Shape into 12 large balls and brown on all sides in hot fat.
Place meatballs in a large casserole.
To drippings add marjoram and gravy.
Scrape carrots, peel onions and potatoes, and cook in a small amount of boiling salted water for about 15 minutes.
Add to casserole.
Bring gravy to boil and pour over top.
Cover and bake in preheated moderate oven (350°F.) for 1 hour.
Brown mushrooms in butter.
Garnish casserole with the mushrooms and parsley before serving.
Makes 4 to 6 servings.