Meatball Hash Brown Bake - cooking recipe

Ingredients

2 eggs
3/4 c. crushed saltines (about 20 crackers)
6 to 8 garlic cloves, minced
2 tsp. salt, divided
1 1/2 tsp. pepper, divided
1 lb. lean ground beef
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
1 c. (8 oz.) sour cream
1 c. (4 oz.) shredded cheddar cheese
1 large onion, chopped
1 pkg. (30 oz.) frozen shredded hash brown potatoes, thawed

Preparation

In a bowl, lightly beat eggs. Stir in cracker crumbs, garlic, 1 tsp. salt and 1/2 teaspoon pepper. Crumble beef over mixture; mix well. Shape into 1 inch balls. In a covered skillet over low heat, cook meatballs in a small amount of water until browned; drain.
In a bowl, combine the soup, sour cream, cheese, onion and remaining salt and pepper. With paper towels, pat hash browns dry. Stir into the soup mixture. Transfer to a greased 13 x 9 x 2 inch baking dish. Arrange meatballs over top, pressing lightly into mixture. Cover and bake at 350\u00b0 for 45 minutes. Uncover; bake 15 minutes longer or until meat is no longer pink and potatoes are tender.