Cheesy Crockpot Meatball Casserole Recipe

1 c of corn (whole kernel)
1 c of potato; sliced
2 c of water
1/2 c of carrot; chopped
1/2 c of onion; minced
1 c of celery; sliced
2 beef bouillon cubes
1 jar of Cheez whiz (16 oz)
1 lb of ground beef
1 pc of egg (large)
1/4 c of bread crumbs
1/2 tsp of Tabasco
3/4 teaspoon salt; divided
A dash of ground black pepper

Combine the ground beef, bread crumbs, egg, 1/2 tsp of salt and Tabasco in one large bowl. Mix well; and mold into medium-sized meatballs. Pour in water into the crockpot.

Add the bouillon. Cover with lid. Set heat to high. Warm broth for half an hour, stirring once.

Reduce heat to low. Drop the meatballs one by one, to be followed by corn, potato, celery, carrots, and onions, and the remaining salt. Stir lightly.

Cover with lid, and continue cooking for another 7-8 hours, stirring occasionally. Gradually add Cheez Whiz, and continue cooking for another half hour, stirring occasionally.

May be served with steamed rice, or slices of French bread.

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