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Main dishes

Layered Meatball Bake

Layered Meatball Bake recipe
photo by:kraft
Meatballs and peas bake in a casserole topped with savory stuffing and melted Cheddar. It's 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

1
pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken
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
1
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

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.
Substitute
Prepare using STOVE TOP Lower Sodium Stuffing Mix for Chicken.
K:54024v1:107800
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