Meatball Hash Brown Bake

• 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

1. 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.
2. 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 350u0b0 for 45 minutes. Uncover; bake 15 minutes longer or until meat is no longer pink and potatoes are tender.

eggs, saltines, garlic, salt, pepper, lean ground beef, condensed cream, sour cream, cheddar cheese, onion, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=23493 (may not work)