Meatball Hashbrown Bake

Meatball Hashbrown Bake

2 Eggs
3/4 Cup Saltine Crackers -- crushed (about 20 crackers)
6 Cloves Garlic -- 6 to 8 cloves, minced
2 Teaspoons Salt -- divided
1 1/2 Teaspoons Pepper -- divided
1 Pound Lean Ground Beef
10 3/4 Oz Condensed Cream of Chicken Soup -- undiluted
8 Ounces Sour Cream
4 Ounces Shredded Cheddar Cheese
1 Large Onion -- chopped
30 Ounces Hash Browns, Frozen -- thawed

In a bowl, lightly beat eggs. Stir in cracker crumbs, garlic, 1
teaspoon salt and 1/2 teaspoon pepper. Add beef; mix well. Shape into 1-in. balls. In a covered skillet over low heat, cook meatballs in a small amount of water until browned; drain. In a bowl, combine 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 13x9 baking dish. Arrange meatballs over top, pressing lightly into mixture. Cover and bake at 350 for 45 minutes. Uncover; bake 15 minutes more or until meat is no longer pink and potatoes are tender. Yield: 8 servings