Layered Meatball Bake

By dorchuk

Kraft suggestions:
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.

Ingredients

• 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

Preparation

Step 1

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
Serving Suggestion
Serve this main dish with a mixed green salad for a quick and tasty weekday meal.
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.