1/4 cup butter
2 cups frozen pearl onions
1 tablespoon brown sugar
1/2 box roasted garlic mashed potato and mix (1 pouch potatoes and seasonings)
1 1/4 cups hot water
2/3 cup milk
32 frozen swedish-style cooked meatballs, thawed
1 jar (12 ounces) mushroom-beef gravy
Heat oven to 375 degrees. In 10 inch nonstick skillet, melt 2 tablespoons of the butter over medium-low heat. Add onions and brown sugar ; cover and cook 5 minutes, stirring occasionally. Uncover and increase heat to medium-high; cook 6 to 8 minutes longer, stirring occasionally until onions begin to turn golden brown.
Meanwhile, in 1 1/2 quart microwavable bowl, stir potato mix, hot water, milk and remaining 2 tablespoons butter until moistened. Cover with microwavable plastic wrap, folding over one corner to vent. Microwave on High 2 to 6 mintues or until hot. Stir gently until blended; whip until smooth.
Gently stir meatballs and gravy into onion mixture in skillet; spoon into ungreased 2 1/2 quart casserole. Spoon or pipe potatoes around outside edge of mixture.
Bake 35 to 45 minutes or until potatoes are golden brown and set, and mixture is hot and bubbly.
6 servings (1 cup each)
TIP: Serve with deli coleslaw, fresh apple wedges and chocolate chip cookies. You can join Unsolved Mysteries and post your own mysteries or
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