KraftRecipes.com
Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • Cool Whip
  • Twist That Dish
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
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
Magazine Acquisition

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 sprayed with cooking spray. 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 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.
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.
Substitute
Prepare using STOVE TOP Lower Sodium Stuffing Mix for Chicken.
K:54024v1:107800
RecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email