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Creamy Meatball Casserole

Creamy Meatball Casserole

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  • Makes: 12 servings
  • Prep 15 mins
  • Bake 1 hr

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This crowd-pleaser takes only 15 minutes of prep time. Purchased frozen meatballs and condensed soup make this recipe a snap. Serve with a tossed salad and breadsticks.

Ingredients

  • 2 10 3/4 - ounce cans condensed cream of mushroom soup or cream of onion soup
  • 2 cups milk
  • 1 cup sour cream
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 10 - ounce packages refrigerated red-skinned potato wedges
  • 2 16 - ounce packages frozen cooked meatballs
  • 2 16 - ounce packages frozen stir-fry vegetables (any combination)

Directions

  1. Preheat oven to 350 degrees F. In a large bowl, combine soup, milk, sour cream, salt, and pepper. Stir in potatoes, meatballs, and frozen vegetables.
  2. Transfer mixture to two ungreased 13x9x2-inch baking dishes. Bake, covered, about 1 hour or until heated through.

Tip

  • For 6 servings: Prepare using method above, except use one 13x9x2-inch baking dishes.

Nutrition Facts

(Creamy Meatball Casserole)

Servings Per Recipe 12, sat. fat (g) 12, Cobalamin (Vit. B12) (µg) 0, chol. (mg) 37, Folate (µg) 4, Pyridoxine (Vit. B6) (mg) 0, Fat, total (g) 28, Niacin (mg) 0, cal. (kcal) 423, Riboflavin (mg) 0, Thiamin (mg) 0, vit. C (mg) 14, vit. A (IU) 875, iron (mg) 2, pro. (g) 17, calcium (mg) 141, Potassium (mg) 120, fiber (g) 6, sodium (mg) 1291, carb. (g) 28

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