Beef Ball Casserole Recipe
Ingredients
| Elbow macaroni package | 1 | |
| Ground beef | 1 pound | |
| Salt | 3/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Mushrooms | 1 Can (10oz) | |
| Butter/Margarine | 2 Tablespoon | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Onions | 1/2 Cup (16 tbs), chopped | |
| Baby carrots | 1 Can (10oz) | |
| Milk | ||
| Mushroom | 1 Can (10oz), condensed | |
| Seasoned bread crumbs | ||
| Butter | ||
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.
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.
Chef
