Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
November 20 2019
Creamy Meatball Casserole
2 packages of fresh mushrooms, sliced
2 cups milk
1 cup sour cream
1 teaspoon salt
¼ teaspoon black pepper
1 pound red-skinned potato wedges
2 pounds cooked meatballs
2 pounds of chopped veggies (peppers, onions, green beans, corn, etc.)
Preheat oven to 350°F.
In some oil in a skillet, add the mushrooms and cook until golden brown. Add the chopped veggies and sweat for 3 minutes.
In a large bowl, combine mushrooms, milk, sour cream, salt, and pepper. Stir in potatoes, meatballs, and vegetables.
Transfer mixture to two ungreased 13x9x2-inch baking dishes. Bake, covered, about 1 hour or until the veggies are tender and heated through.