Meatballs and peas bake in a casserole topped with savory stuffing and melted cheddar. It's exactly as crowd-pleasing as it sounds.
What You Need
Original recipe yields 6 servings
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 meatball s
2 cups frozen peas
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
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Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 28g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.