Meatballs And Scalloped Potatoes
|Canned evaporated milk||12 Ounce (1 Large Can)|
|Egg||1 , slightly beaten|
|Ground beef||1 1⁄2 Pound|
|Cracker crumbs||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Dry mustard||1 Teaspoon|
|Chopped onions||1⁄4 Cup (4 tbs)|
|Diced green pepper||1⁄2 Cup (8 tbs)|
|Thinly sliced potatoes||6 Cup (96 tbs)|
|Canned cream of celery soup||1 Can (10 oz)|
|Chili sauce||1⁄2 Cup (8 tbs)|
Combine 2/3 cup milk, egg, beef, crumbs, seasonings, dry mustard, onions and green pepper; blend well.
Shape into balls.
Cook potatoes in boiling water to cover for 8 minutes or until partially tender; drain.
Spread potatoes in 2 baking dishes.
Combine remaining milk with soup; pour over potatoes.
Arrange meatballs on top.
Brush with chili sauce.
Bake at 350 degrees for 45 minutes.