Layered Meatball Bake - Kraft Recipes Top
Comida Kraft
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Layered Meatball Bake

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6 servings

Meatballs and peas bake in a casserole topped with savory stuffing and melted cheddar. It's exactly as crowd-pleasing as it sounds.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Prepare stuffing as directed on package, using the Light Prep directions.
  • Mix soup and milk in 13x9-inch baking dish sprayed with cooking spray. Stir in meatballs and peas; top with cheese and stuffing.
  • Bake 20 to 25 min. or until heated through.

Special Equipment Needed

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.


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.


Prepare using STOVE TOP Lower Sodium Stuffing Mix for Chicken.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 470
Total fat 28g
Saturated fat 10g
Cholesterol 40mg
Sodium 1360mg
Carbohydrate 36g
Dietary fiber 5g
Sugars 6g
Protein 20g
% Daily Value
Vitamin A 30 %DV
Vitamin C 8 %DV
Calcium 35 %DV
Iron 15 %DV

* 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.

Ratings & Reviews

Rated 5 out of 5 by from I love this recipe. I love this recipe. It's so easy and great on my pocket (especially since the holidays are around the corner$). I usualy have all the products needed to make this anyways, so today when I really did not feel like going to the grocery store or cooking a gourment meal, I was just able to open my fridge and pantry doors and walah! 30 mins later dinner was served!!! (The secret is to stock up on these products, because once you make this once you'll make it again)Oh and sometimes I use frozen mixed vegtables instead of just peas (adds a little more color)
Date published: 2009-11-12
Rated 5 out of 5 by from My family really loved this! My family really loved this!! I did allter the recipe a little bit...I used Monterray Style Stove Top stuffing(instead of chicken), Italian style meatballs (all I had on hand), Velvetta shredded cheese (instead of the cheddar), and added mushrooms on top. I was a bit worried that the Italian Meatballs would make it taste funny, but it was really a big hit with my family, so I definitely will be making this again in the future.
Date published: 2007-10-26
Rated 5 out of 5 by from I thought this was good.The bake time is accurate if you thaw the meatballs first.I put mine into a... I thought this was good.The bake time is accurate if you thaw the meatballs first.I put mine into a sprayed round casserole covered with foil and it turned out fine.I prefer the stuffing to not end up 'crunchy'.It could be considered salty to some but I like salty myself.You could change that with low sodium products.I do think kraft should change the recipe to reflect thawed meatballs.There is no way the time is right if they are frozen.
Date published: 2009-03-29
Rated 4 out of 5 by from My GO-TO meal I always tend to make this recipe when I go to Ikea as I buy their 1kg KÖTTBULLAR meatballs. Like many other readers, I always keep the ingredients on-hand, in my pantry, such as the stuffing mix, the cream of mushroom soup and frozen peas. On 2 occasions, I only had the ingredients for the variation. On my 1st attempt, I followed the directions and I did not enjoy the recipe. It was bland. However, last night, I got creative with what I had on hand. I "sweat" diced carrots, onion and 1 garlic. I also added sliced Italian (hot) sausage (they were frozen so I boiled them and removed the casting). Instead of the green peas, I used edamame frozen beans. To the diced tomato, as I love spicy, I added hot paprika, Mrs Dash Original blend and a dash of Tabasco and Worchester sauce. The result was a delicious dish that I love even more than the original recipe. YUM!
Date published: 2016-12-07
Rated 5 out of 5 by from This was so good. This was so good. It was a big hit with the family. My kids kept saying how good it was. It was very easy to make and was prety inexpensive. Next time I might try mixed veggies and a different cheese. Maybe a cheese blend. I needed to cook mine a little longer than directions because meatballs were not very hot at the end, but not a big deal. I used large meatballs. Maybe I was supposed to use the smaller ones.
Date published: 2010-01-08
Rated 3 out of 5 by from This was very good. This was very good. Even my picky eater went back for seconds. I made no changes to the reciepie other than I shredded my own cheese (kraft cheddar 2% milk.) For some reason I don't like using pre-shredded cheese. I give it a 3 out of 5 only because I think the cooking time is all wrong! After 25 minutes the cheese still had not melted and the meatballs were not fully cooked. I let the dish bake for an extra 15 minutes. Otherwise, KRAFT, I'd rate this a 5 of 5. Next time I plan on letting the meatballs thaw first.
Date published: 2007-11-08
Rated 4 out of 5 by from My husband and I truly enjoyed this recipe and have recommended it to my mom and sister to try as... My husband and I truly enjoyed this recipe and have recommended it to my mom and sister to try as well. I did not deviate from the recipe and was amazed at how few meatballs used really made a nice size amount of food. I was skeptical at first and thought I should have used more meatballs, but there was more than enough with everything else included. I look forward to making this for my daughter when she comes back home in December after graduating from college. Thank you!
Date published: 2007-11-05
Rated 4 out of 5 by from This turned out very good. This turned out very good. I used fresh seasoned meatballs and was concerned that they didn't "fill the pan" but I left it in the pan called for and it actually turned out great. I cut the meatballs in half before serving and it was more than plenty. I fed 4 people with no problem but would need to use more fresh meatballs to feed more than that. I am not a big fan of stuffing but this was really good. My family liked this recipe and I will make this again.
Date published: 2007-11-07
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