Layered Meatball Bake

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Prep Time:

10 min

Total Time:

35 min

Makes:

4 servings, 1/4 recipe (625 g) each

What You Need!

1 pkg. (120 g) STOVE TOP Lower Sodium Stuffing Mix for Chicken

1 can (10 fl oz/284 mL) low fat condensed cream of mushroom soup

1/4 cup milk

1 pkg. (320 g) frozen cooked meatballs

2 cups frozen peas

1 cup shredded CRACKER BARREL Cheddar Cheese Light - Made with 2% Milk

Make It!

HEAT oven to 400ºF.

PREPARE stuffing as directed on package.

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 read to serve, thaw frozen casserole overnight in refrigerator. Then bake, covered, 25 min. or until heated through.

Variation

Prepare as directed, substituting 1 can (19 fl oz/540 mL) diced tomatoes for the soup, omitting milk and using Italian-flavoured meatballs