Savory Meatball N Spaghetti Bake
|Ground beef||1 1⁄2 Pound|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Sliced onion||1 Cup (16 tbs)|
|Condensed cream of mushroom soup||21 Ounce (2 Can)|
|Sour cream||1 Cup (16 tbs)|
|Chopped tomatoes||1 Cup (16 tbs)|
|Cucumber||1 Medium, cut into cubes to 2 cups|
|Spaghetti||1 1⁄2 Cup (24 tbs), broken in 2-inch pieces (Cooked Drained)|
|Dried dill leaves||1⁄2 Teaspoon, crushed|
|Grated parmesan cheese||1 Tablespoon|
In large bowl, combine beef, crumbs, egg, and salt: shape into 24 meatballs.
In a large skillet or 2 skillets (about 10 inch), brown meatballs and cook onion in shortening until tender; pour off fat.
Blend in soup, sour cream, and tomatoes.
Add cucumber, spaghetti, and dill; mix well.
Bake in two 1 1/2-quart casseroles at 350°F. for 30 minutes or until hot.
Sprinkle with cheese.