Economical Meat And Vegetable Casserole

• 1 lb. ground beef
• 1/2 c. fine bread crumbs
• 1/3 c. milk
• 1 egg, beaten
• 1/4 c. onion, finely chopped
• 1 tsp. salt
• 1/4 tsp. dry mustard
• 1 Tbsp. butter
• 1 can cream of mushroom soup
• 1/2 tsp. sage
• 1 1/2 c. shredded Cheddar cheese
• 2 (10 oz.) pkg. frozen mixed vegetables, cooked and drained

1. Combine beef, bread crumbs, milk, egg, onion, salt and mustard.
2. Shape to form 24 meatballs.
3. Cook them in butter until lightly browned on all sides.
4. Drain off excess fat.
5. Combine soup, cheese and sage.
6. Arrange meatballs around sides of shallow 1 1/2-quart casserole.
7. Spoon soup mixture into center.
8. Place cooked vegetables over top.
9. Cover with foil.
10. Bake 30 minutes at 350u0b0.

ground beef, bread crumbs, milk, egg, onion, salt, dry mustard, butter, cream of mushroom soup, sage, cheddar cheese, frozen mixed vegetables

Taken from www.cookbooks.com/Recipe-Details.aspx?id=639607 (may not work)