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Layered Meatball Bake

average rating

rate/review

prep time

10 min

total time

35 min

makes

4 servings, 1/4 recipe (625 g) each

photo by:

kraft

recipe by: kraft

What You Need

1 pkg. (120 g) Stove Top Lower Sodium Stuffing Mix for Chicken

1 can (10 fl oz/284 mL) low fat condensed cream of mushroom soup

1/4 cup milk

1 pkg. (320 g) frozen fully-cooked meatballs

2 cups frozen peas

1 cup shredded Cracker Barrel Light Cheddar Cheese

Make It

HEAT oven to 400ºF.

PREPARE stuffing as directed on package.

MIX soup and milk in 13x9-inch baking dish. Stir in meatballs and peas; top with cheese and stuffing.

BAKE 20 to 25 min. or until heated through.

kraft kitchens tips

Make Ahead

Prepare casserole as directed. Wrap cooled casserole tightly; freeze up to 1 month. When ready to serve, thaw frozen casserole overnight in refrigerator. Then bake, covered, 25 min. or until heated through.

Variation

Prepare as directed, substituting 1 undrained can (19 fl oz/540 mL) diced tomatoes for the soup, omitting milk and using Italian-flavoured meatballs and Kraft 4 Cheese Italiano Shredded Cheese.