Tasty Savory Meatball Casserole
|Lean ground beef||1 Pound|
|Pork sausage||1⁄4 Pound|
|Dry bread crumbs/Soda cracker crumbs||1⁄2 Cup (8 tbs)|
|Instant minced onion||1 Tablespoon|
|Chili powder||1 Teaspoon|
|Canned condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Canned condensed cream of celery soup||10 1⁄2 Ounce (1 Can)|
|All purpose flour||1 1⁄2 Cup (24 tbs) (Pillsbury's Best)|
|Baking powder||1 Tablespoon|
|Chili powder||1⁄2 Teaspoon|
|Milk||1⁄3 Cup (5.33 tbs)|
|Cooking oil||1⁄3 Cup (5.33 tbs)|
|Shredded american cheese||1 Cup (16 tbs)|
|Dried parsley flakes/3 tablespoons chopped fresh parsley||1 Tablespoon|
Combine ground beef, pork sausage, bread crumbs, onion, chili powder, pepper and egg.
Shape by tablespoonfuls into meatballs.
Place in greased 2-quart casserole.
Bake uncovered at 425° for 20 minutes.
Remove from oven.
Drain off excess fat.
Add mushroom and celery soups; stir just to blend.
Place Biscuits cut-side up on top of meat mixture.
Bake at 425° for 30 to 35 minutes.
Biscuits: Combine dry ingredients.
Blend milk, oil and egg together.
Add to dry ingredients.
Stir just until moistened.
Knead lightly on floured surface 8 times.
Roll out to a 12-inch square.
Sprinkle with cheese and parsley.
Roll up; seal edges by pinching together.
Cut into 12 slices