Meatball and Potato Casserole

• 2 pounds potatoes, peeled and quartered
• 1 1/2 pound small white onions
• 1 cup baby carrots
• 1 package frozen peas, thawed
• 2 pounds ground chuck
• 1 egg
• 1 cup soft bread crumbs
• 3/4 teaspoon dried marjoram
• 2 teaspoons salt
• 3/4 teaspoon Worcestershire sauce
• 2/3 cup milk
• 1/4 cup oil
• 1 pound sliced mushrooms
• 1 can (10 3/4 ounces) condensed cream of mushroom soup
• 3/4 teaspoon nutmeg
• 3/4 teaspoon Gravymaster or Kitchen Bouquet gravy sauce
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder

Place potatoes, onions, and carrots in a large saucepan; add about an inch of water. Cover and cook for about 20 minutes, until just crisp-tender. Add peas; cover and turn off heat.

In a large bowl, gently mix chuck with egg, bread crumbs, marjoram, salt, Worcestershire sauce, and milk. Heat oil in large skillet; drop meat mixture by rounded teaspoonfuls into the hot oil; brown quickly on all sides. Remove with slotted spoon and set aside. To the same skillet, add mushrooms; sauté until tender; remove. Drain off excess fat; add soup to skillet with nutmeg, gravy sauce, onion powder, and garlic powder.

Preheat oven to 425°. Arrange peas, onions, mushrooms, and meatballs in a lightly greased 3-quart casserole. Pour in sauce near edge of casserole.

Mash and season the potatoes; arrange around the edge of casserole; brush with a little milk. Bake casserole for about 35 minutes, until potatoes are browned and casserole is bubbly.