Like me, I’m sure you’ll love this easy-to-prepare, comforting casserole dish. Knowing my enthusiasm for this type of dish, my friend Mireille Lauzon Dauth shared her family recipe that her mother frequently prepared.
Since cooking requires no attention, this makes it an ideal dish for days of heavy chores or teleworkers. It is also delicious reheated and will keep for 5 days in the refrigerator. I also freeze some even though the texture of the vegetables is less interesting after freezing.
Servings: 6 to 8
Set the oven rack in the bottom or first third of the oven. Preheat the oven to 350 ° F.
Shape the ground beef into golf ball-sized balls and place side by side in a large 5 quart oven-safe pot.
Lightly season meatballs with salt and and pepper.
Spread out the onions on the meatballs, then spread out the carrots and finish with the potatoes.
Pour in the can of tomato soup and tomato juice, sprinkle with sugar and pour the water.
Cover and bake for 2 hours until the vegetables are tender.
Ingredients
Directions
Set the oven rack in the bottom or first third of the oven. Preheat the oven to 350 ° F.
Shape the ground beef into golf ball-sized balls and place side by side in a large 5 quart oven-safe pot.
Lightly season meatballs with salt and and pepper.
Spread out the onions on the meatballs, then spread out the carrots and finish with the potatoes.
Pour in the can of tomato soup and tomato juice, sprinkle with sugar and pour the water.
Cover and bake for 2 hours until the vegetables are tender.
