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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 10 |
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I remember my Grandma making these for family picnics. I like to use rye bread, but any bread will work. This can be salty, so I usually add some water before thickening the sauce. Prep time does not include the overnight refrigeration. Ingredients:
2 lbs ground chuck |
5 slices bread |
1 can carnation evaporated milk |
2 cans condensed french onion soup |
2 cans condensed chicken gumbo soup |
Directions:
1. Tear bread into small pieces.
2. Add milk and mix WELL.
3. Let stand for 5 minutes.
4. Add meat and knead well.
5. (mixture will be quite soft).
6. Shape into meatballs and place into a large casserole.
7. Blend soups together and pour over meatballs.
8. Cover and refrigerate overnight.
9. Bake covered casserole at 350 degrees for 2 hours.
10. You may thicken the sauce to serve as a gravy.
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