Midwest Meatball Casserole

• 2 cans (8 ounces each) tomato sauce, divided
• 1 large egg
• 1/4 cup dry bread crumbs
• 1/4 cup chopped onion
• 1 teaspoon salt
• 1 pound lean ground beef (90% lean)
• 1 package (10 ounces) frozen mixed vegetables
• 1/2 teaspoon dried thyme
• 1/8 teaspoon pepper
• 1 package (16 ounces) frozen shredded hash brown potatoes, thawed
• 1 tablespoon butter, melted
• 3 slices process American cheese, cut into 1/2-inch strips

1. In a large bowl, combine 2 tablespoons tomato sauce, egg, bread crumbs, onion and salt. Crumble beef over mixture and mix well. Shape into 1-in. balls.
2. Place meatballs on a greased rack in a shallow baking pan and bake at 375u0b0 for 15-20 minutes or until meatballs are no longer pink; drain.
3. Meanwhile, in a large skillet, combine remaining tomato sauce with vegetables and seasonings. Cover and simmer 10-15 minutes or until heated through; stir in meatballs and set aside.
4. Place potatoes in a greased 11x7-in. baking dish. Brush with butter and bake at 375u0b0 for 15-20 minutes or until lightly browned. Remove from the oven; top with meatball mixture. Arrange cheese strips in a lattice pattern on top. Bake, uncovered, for 20-25 minutes longer or until heated through and cheese is melted.

tomato sauce, egg, bread crumbs, onion, salt, ground beef, mixed vegetables, thyme, pepper, potatoes, butter, american cheese

Taken from www.tasteofhome.com/recipes/midwest-meatball-casserole/ (may not work)