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Layered Meatball Bake
Layered Meatball Bake

Layered Meatball Bake

35 Min(s)
10 Min(s) Prep
25 Min(s) Cook
Savory is the perfect word to describe our Layered Meatball Bake. Layers of peas, stuffing mix and cheese make this meatball bake one to experience.
What You Need
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6 servings
Original recipe yields 6 servings
1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup
1/4 cup milk
1 pkg. (12 oz.) frozen fully cooked meatballs
2 cups frozen peas
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Let's Make It
1
Heat oven to 400ºF.
2
Prepare stuffing as directed on package, reducing margarine to 2 Tbsp.
3
Mix soup and milk in 13x9-inch baking dish sprayed with cooking spray. Stir in meatballs and peas; top with cheese and stuffing.
4
Bake 20 to 25 min. or until heated through.
Kitchen Tips
Tip 1
Make Ahead
Prepare and bake casserole as directed; cool completely. Wrap 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.
Tip 2
Variation
Prepare as directed, omitting the milk, using Italian-flavored meatballs, and substituting 1 can (14-1/2 oz.) diced tomatoes for the soup and KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese for the cheddar.
Tip 3
Substitute
Prepare using STOVE TOP Lower Sodium Stuffing Mix for Chicken.
Nutrition
Calories
330
Calories From Fat
0
% Daily Value*
Total Fat 15g
19%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 870mg
38%
Total Carbohydrates 32g
12%
Dietary Fibers 4g
14%
Sugars 5g
10%
Protein 15g
30%
Vitamin A
25%
Vitamin C
6%
Calcium
15%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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