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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.
* 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.
Okay but nothing special.
This was an easy weeknight dinner choice. I used 16oz meatballs & more like 8oz of cheese. After reading the other reviews I defrosted the meatballs & added some fresh ground pepper to the wet mix for seasoning. I would definately make it again!