Meatball Casserole

Meatball Casserole

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

In a mixing bowl, combine 2 tablespoons tomato sauce with beef, egg, bread crumbs, onion and salt. Shape into 1-in. balls. Place on a jelly roll pan and bake at 375° for 15-20 minutes or until the meatballs are browned. Meanwhile, in a skillet or large saucepan, combine remaining tomato sauce with vegetables and seasonings.

Cover and simmer 10-15 minutes or until heated through; stir in meatballs and set aside. Place potatoes in a greased 11-in. x 7-in. x 2-in. baking dish.

Brush with butter and bake at 375° for 15-20 minutes or until lightly browned. Remove from oven; top with meatball mixture. Arrange cheese strips in a lattice pattern on top; return to oven for 20 minutes. Makes 6 servings.