Meatball And Vegetable Casserole

Meatball And Vegetable Casserole
Servings: 8 Prep 20 mins Cook 375°F 15 mins Bake 30 mins


  • 1 1/2 pounds small red new potatoes (about 12), cut into 8 pieces each
  • 1/2 pound green beans, trimmed and cut into 1-inch pieces
  • 2 small zucchini, halved lengthwise, cut crosswise into 1/2-inch-thick half-moons
  • 1 can (about 14 ounces) diced tomatoes
  • 3 tablespoons tomato paste
  • 1 teaspoon salt
  • 1 1/2 cups shredded sharp Cheddar cheese (about 6 ounces)
  • 1/2 pound ground chicken
  • 1/4 pound ground beef
  • 1 egg
  • 10 medium-size mushrooms, coarsely chopped (about 4 ounces, 1-1/4 cups)
  • 2 tablespoons plain dried bread crumbs
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon paprika

Make It

1. Heat oven to 375 degrees F. Lightly grease a baking sheet. Grease eight 1-1/2-cup individual casseroles. Bring large pot of lightly salted water to boiling over high heat.

2. Add potatoes to boiling water; cook 2 minutes after water returns to boiling. Add green beans and zucchini; cook 1 minute after water returns to boiling. Drain vegetables; return to pot.

3. Add the diced tomatoes, 2 tablespoons of the tomato paste and 1/2 teaspoon of the salt to vegetables in pot; stir to combine. Stir in the Cheddar cheese.

4. Mix together ground chicken, beef, egg, mushrooms, remaining 1 tablespoon tomato paste, the bread crumbs, oregano, cumin and remaining 1/2 teaspoon salt in large bowl. Divide mixture into 32 meatballs, about 2 tablespoons each. Place on prepared baking sheet.

5. Place about 1 cup of the vegetable mixture in each individual casserole. Place 4 meatballs on top of vegetables in each casserole. Sprinkle each with 1 tablespoon of the remaining shredded cheese and paprika.

6. Bake in 375 degree F oven for 30 minutes or until lightly browned and bubbly around edges. Let stand 10 minutes before serving. Makes 8 servings.