Buffalo Meatball and Potato Casserole

2 lb. meatballs (frozen or homemade)
1-2 packages hash brown potatoes, frozen or refrigerated, cooked until golden
1 can low sodium cream soup (I used cream of chicken)
1 1/2 c. ranch dressing
1 c. shredded cheese (divided)
8 oz. cream cheese
1 sweet onion coarsely chopped
1 stick butter
1/4 c. olive oil
2 Tbsp. garlic salt
4 Tbsp. grated Parmesian
1/4 c. buffalo wing sauce

Brown meatballs in olive oil, drain.

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In same pan, carmelize onion. Remove from oil. Brown hash browns in oil/butter combo.

Spread cream cheese in bottom of deep lasagne dish.

Mix crispy hash browns, creamed soup, 1/2 c. shredded cheese and cooked onions. spread evenly over cream cheese.

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Spread layer of ranch or blue cheese dressing across.

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Melt butter in pan potatoes were cooked in. Add buffalo sauce and meatballs. Sprinkle with grated Parmesian and garlic salt.

Toss meatballs with sauce, cheese and seasonings and layer across dish as top layer.

Cover with foil. Bake 350 degrees for 30 minutes.

Remove foil and bake additional 20 minutes.

Sprinkle remaining shredded cheese across top and broil for a few minutes until golden.

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The vote was that this one is blog-worthy.  The cream of chicken soup, even though it was low salt, was a little salty for my taste.

I served this with macaroni salad, potato bread, and celery sticks to cool it down.

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