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Layered Meatball Bake
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Layered Meatball Bake

35 Minutes
10 Min Prep
35 Min Cook
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
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6 servings
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
1
Heat oven to 400ºF.
2
Prepare stuffing as directed on package, using the Light Prep directions.
3
Mix soup and milk in 13x9-inch baking dish sprayed with cooking spray. Stir in meatballs and peas; top with cheese and stuffing.
4
Bake 20 to 25 min. or until heated through.
Kitchen 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.
Nutrition
Calories
470
Calories From Fat
0
% Daily Value*
Total Fat 28g
36%
Saturated Fat 10g
50%
Trans Fat 0g
Cholesterol 40mg
13%
Sodium 1360mg
59%
Total Carbohydrates 36g
13%
Dietary Fibers 5g
18%
Sugars 6g
12%
Protein 20g
40%
Vitamin A
30%
Vitamin C
8%
Calcium
35%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* 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.
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