Meatballs And Vegetables
|Ground beef||1 Pound|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Egg||1 , beaten|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄4 Teaspoon|
|Cream of mushroom soup||1 Can (10 oz)|
|Shredded cheddar cheese||1 1⁄2 Cup (24 tbs)|
|Rubbed sage||1⁄2 Teaspoon|
|Frozen mixed vegetables||20 Ounce (2 Packages, 10 Ounce Each)|
Preheat oven to 350 degrees.
Combine the beef, bread crumbs, milk, egg, onion, salt and mustard in a bowl and mix lightly.
Shape into twenty-four 1 1/2-inch balls.
Melt the butter in a large skillet and brown the meatballs slowly on all sides.
Combine the soup, cheese and sage.
Cook the vegetables according to package directions and drain.
Arrange the meatballs around sides of a shallow 1 1/2-quart casserole, then spoon the soup mixture into center and arrange vegetables over the soup mixture.
Cover with foil.
Bake for 30 minutes.