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Beef Ball Casserole

10min.chef's picture
Ingredients
  Elbow macaroni 8 Ounce (1 Package)
  Ground beef 1 Pound
  Salt 3⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Broiled in butter mushroom 6 Ounce (1 Can)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped onions 1⁄2 Cup (8 tbs)
  Canned baby carrots 1 Pound (1 Can, Whole)
  Milk 1 Cup (16 tbs)
  Condensed mushroom soup 10 1⁄2 Ounce (1 Can)
  Seasoned bread crumbs 1 Cup (16 tbs)
  Butter 1 Tablespoon
Directions

1. Heat oven to 375°F.
2. Cook macaroni according to package directions. Drain in colander. Set aside.
3. Combine beef, salt and pepper. Shape mixture into 1-inch balls.
4. Drain mushrooms and reserve liquid.
5. Melt butter in a skillet over medium heat. Add mushrooms, celery and onion. Cook about 3 minutes and remove from skillet.
6. Brown meat balls on all sides in skillet.
7. Drain carrots and reserve liquid. Combine reserved liquids with enough milk to measure 1 1/4 cups liquid. Stir reserved liquids and milk into mushroom soup. Combine with mushrooms, celery and onions. Blend lightly. Add meat balls and carrots.
8. Turn mixture into a 2 1/2-quart casserole. Sprinkle top with bread crumbs and dot with butter.
9. Bake 20 to 25 minutes or until hot and bubbly.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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