Main dishes

Layered Meatball Bake

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kraft

Meatballs and peas topped with savory stuffing and melted Cheddar. Exactly as crowd-pleasing as it sounds.

time

prep:

10 min

total:

35 min

servings

total:

6 servings

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What You Need

pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup

1/4

cup milk

pkg. (12 oz.) frozen fully-cooked meatballs

cups frozen peas

cup KRAFT 2% Milk Shredded Cheddar Cheese

Make It

HEAT oven to 400ºF.

PREPARE stuffing as directed on package, using the Light Prep directions.

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

Serving Suggestion

Serve this main dish with a mixed green salad for a quick and tasty weekday meal.

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 can (14-1/2 oz.) diced tomatoes for the soup, omitting milk and using Italian-flavored meatballs and KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese.

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Alyin

posted:2/15/2012

Was very easy to make and tastes good! I do recommend thawing the meatballs like others have suggested. I cut the recipe in half except for the stuffing since I was making it for two. Instead of peas I used frozen mixed veggies and since I didn't have milk, I used half&half with water. Will definitely make again.

Jaye778

posted:12/14/2011

We really liked this recipe. It was simple to make. Used a frozen summer veggies mix and that worked fine. I also added some minced onions. BF loved it, but said he wouldl ike more of the stuffing/veggie mixture because there are a lot of meatballs. So next time I may double the stuffing and veggies. Def a great dinner!

kiffsmith72

posted:12/7/2011

So easy to make! Great weeknight meal! The whole family loved it, including Grandma!

a cook

posted:12/7/2011

Most of my family really liked it, unfortunatley my pickiest eater decided she didnt like the stuffing, but otherwise very good. We used corn instead of peas.

knottford

posted:12/6/2011

Excellent! I used cream of chicken soup and let the turkey meatballs defrost prior to cooking. Baked for 30 minutes 'til sauce was bubbling around edges. Used half frozen peas and half frozen edamame. Will definitely make this one again as we both loved it . . . .

mhejmwilliams

posted:12/5/2011

This recipe was so easy and delicious. My husband and I both loved it. I used the cream of mushroom and just added salt and pepper. Definitely added to the dinner "rotation"!

DAY04

posted:11/30/2011

Been making this for over a year now. My kids love it and there is never any leftovers. I use the Savory Herbs Stove Top stuffing and have also use green beans instead of peas. As a working mom this is a quick and easy dish to make when I get home.

a cook

posted:10/15/2011

This recipe was super-easy to make and very good! It's a great way to fix frozen meatballs and removes some of their "yuck" factor. Both my husband & I liked this recipe but my son did not. However, due to its ease, I will make again. Definitely a keeper!

Mike912

posted:4/10/2011

Good Stuff !! Used frozen peas w/carrots, Italian Meatballs. Will try the Diced Tomato method next time, and there WILL BE a next time. EASY/FAST/GOOD

byrd1025

posted:2/21/2011

This is super easy and quick! I made this a little smaller than what it called for (since there are only two of us) and it still turned out great! I didn't add the peas, added extra cheese and thawed the meatballs just a little before baking. Yummy!

K:54024v1:107800

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Layered Meatball Bake

What You Need

Make It

Kraft Kitchens Tips

nutritional info per serving

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