Savory Meatball Casserole

Savory Meatball Casserole

Claudia Kriston Cleveland 9

"This is one of my favorite recipes that was handed down from my mother. When she'd make this for Sunday dinner, I would wait in anticipation for this flavorful, savory dish!"
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Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  1. Preheat oven to 400 degrees.
  2. Make meatballs - Mix together the ground beef, sausage, bread crumbs, 1/3 cup evaporated milk, onion and chili powder. Shape into small balls and brown in skillet. Only brown 10 to 15 meatballs at a time. When all are slightly brown, return all to skillet. Cover skillet and let cook on low heat for 10 minutes. Remove meatballs to a 2 ½ quart casserole dish. Remove any grease from skillet but not the browned drippings or pieces of meat.
  3. Make the sauce - In the skillet, combine the cream of mushroom soup, cream of celery soup, 1 cup of the evaporated milk and the water. Heat until steaming but not boiling. Pour over meats in casserole dish. Set aside.
  4. Make biscuits for topping - In medium bowl combine flour, baking powder and chili powder. Cut in the shortening. Beat together the egg and 1/3 cup evaporated milk and add to flour mixture. Stir dough until it clings together. It will be a sticky dough. Knead about 10 times. Roll out to approximately 10” x 12” rectangle on floured board. Sprinkle with cheese. Starting on the long side, roll up carefully. Cut the roll into 8 to 10 slices. Turn slices on their side and flatten slightly with your hand and place on top of casserole.
  5. Bake at 400 degrees for 20-25 minutes.



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