Prepare in a cast-iron dutch oven if you want it to taste like the camp cook's version!
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Cattle Drive Casserole

Ready In: 1 hour, 30 minutes

Prep Time: 25 minutes

Cook Time: 45-60 minutes

Serves: 4-6 people


  • 1 cup Cal-Organic/Bunny Luv Organic Shredded Carrots
  • 1 Cal-Organic celery stalk, diced
  • 1/2 cup Cal-Organic green onion, diced
  • 1 Cal-Organic potato (variety of your choice), grated
  • 2 tbsp vegetable oil
  • 1 (10.75 oz) can condensed cream of mushroom soup
  • 1/2 cup water
  • Salt and pepper to taste
  • 2 (4 oz) can mushrooms
  • 1/2 cup(s) milk, evaporated
  • 2 eggs, beaten
  • 1 slice(s) bread, crumbled
  • 1 1/2 lb ground beef, extra lean


  1. Preheat oven to 350°F.
  2.  Combine the beef, potato, onion, celery, carrot, bread, eggs, and salt and pepper, mixing together as you would for a meat loaf.
  3.  Heat oil in a large fry pan. When it is ready, form the meat mixture into 16 balls (about the size of golf balls) and brown them all over.
  4.  While browning, beat together in a mixing bowl the soup, water and milk until the mixture is smooth and then add the mushrooms and the mushroom liquid.
  5. When meatballs are browned and the sauce is ready, scoop out the meatballs carefully so you don’t get any fat that has accumulated, arrange the meatballs in a large covered casserole pan, and pour the mushroom sauce over the meatballs. Cover the pan and put in the oven for 45-60 minutes. Check it once in a while to make sure the meatballs aren’t sticking and add a little water if you think the sauce is getting too thick.
  6.  When all is ready, sprinkle the green onions over the top of the meatballs and sauce; call the cowhands and stand back to avoid the stampede!