Meatball Hash Brown Bake


2 eggs

3/4 c. crushed saltine crackers (about 20 crackers)

6-8 garlic cloves, minced

2 tsp salt, divided

1 1/2 tsp pepper, divided

1 lb ground beef

1 can (10 3/4 oz) condensed cream of chicken soup, undiluted

1 c. sour cream

1 c. shredded cheddar cheese

1 large onion, chopped

1 package (30 oz) frozen shredded hash brown potatoes, divided

1. In a bowl, lightly beat eggs. Stir in cracker crumbs, garlic, 1 tsp salt and 1/2 tsp pepper.

2. Crumble beef over mixture; mix well. Shape into 1 in meatballs. In a covered skillet over low heat, cook the meatballs in a small amount of water until brown; drain.

3. In a bowl, combine the soup, cour 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 in baking dish. Arrange meatballs over top pressing lightly into mixture. Cover and bake at 350 degrees for 45 minutes. Uncover; bake 15 minutes longer or until meat is no longer pink and potatoes are tender.