Hobo Meatball Casserole
A comforting casserole featuring meatballs, vegetables, and a creamy sauce, perfect for family dinners.
Equipment
- 9 x 13 casserole dish Greased for baking
Ingredients
Main Ingredients
- 4 small potatoes peeled and sliced
- 2 cups carrots peeled and thinly sliced
- 1 onion thinly sliced
- 2 cups cabbage chopped
- 2 tablespoons olive oil
- 10.5 oz condensed mushroom soup or cream of celery soup
- 1.5 lbs ground beef or lean ground turkey
- 0.5 onion grated
- 0.5 cup unseasoned breadcrumbs
- 1 teaspoon garlic powder or paste
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 1 tablespoon dried parsley optional
Instructions
- Preheat the oven to 400˚F (200˚C). Grease a 9 x 13 casserole dish with non-stick spray, butter, or oil.
- In a mixing bowl, combine ground beef, grated onion, breadcrumbs, garlic powder, Worcestershire sauce, salt, pepper, and parsley (if using). Shape into small meatballs, making about 48 in total.
- In a large bowl, toss together the potatoes, carrots, onion, cabbage, olive oil, salt, and pepper until well mixed.
- Layer the vegetable mixture evenly in the greased casserole dish. Place the meatballs on top of the vegetables.
- Spoon the condensed mushroom soup evenly over each meatball.
- Cover the casserole dish loosely with foil and bake for 1 to 1 hour 15 minutes, or until the potatoes and carrots are tender.
- For a twist, consider adding a sprinkle of grated cheese on top during the last 10 minutes of baking for a cheesy finish.
Notes
For a twist, consider adding a sprinkle of grated cheese on top during the last 10 minutes of baking for a cheesy finish.