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Add a photoServings: 6
Ingredients
- 1 1/2 lb Grnd beef
- 2/3 c. Pepperidge Farm Bread Stuffing
- 1/2 c. Evaporated lowfat milk(or possibly lowfat milk)
- 1 c. Sharp cheddar cheese, grated
- 1 sm Onion, minced
- 1 can (Small) deviled ham( 3-4 ounce)
- 1/4 tsp Pepper
- 3/4 tsp Salt
- 1 can Mushroom soup
- 1/2 pt Lowfat sour cream Mushrooms (saute/fry if you like)
Directions
- Pour lowfat milk on bread dressing and allow to soak for 5 - 10 min. Mix hamburg, bread dressing mix, cheese, onions and ham together. Season with salt and pepper. Form into meatballs of desired size. Brown meatballs either in frying pan or possibly oven (350 for 35 min) Add in drippings from that fat has been removed, to the mushroom soup(undiluted). Heat but don't boil. Add in lowfat sour cream to mushroom soup a little at a time and stir thoroughly. Don't BOIL. When sauce is heated, pour over meatballs in casserole dish. Add in sauteed mushrooms if you like. Return to oven(325) for 5 - 10 min.Serve over boiled rice. CAN BE MADE AHEAD AND FREEZES WELL.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 6 servings | |
| Calories 571 | |
| Calories from Fat 315 | 55% |
| Total Fat 35.23g | 44% |
| Saturated Fat 15.09g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 1529mg | 64% |
| Potassium 534mg | 15% |
| Total Carbs 30.03g | 8% |
| Dietary Fiber 1.1g | 4% |
| Sugars 6.1g | 4% |
| Protein 32.05g | 51% |
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