Three delicious layers make this satisfying casserole oh-so-simple to prepare.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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 fully cooked meatballs
2 cups frozen peas
1 cup shredded Cracker Barrel Light Cheddar Cheese
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How do I 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 Kitchen Tips!
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.
Prepare as directed, substituting 1 undrained can (19 fl oz/540 mL) diced tomatoes for the soup, omitting milk and using Italian-flavoured meatballs and Cracker Barrel Shredded 4 Cheese Italiano Cheese.
Calories From Fat
% Daily Value
Fat 23 g
Saturated fat 10 g
Cholesterol 55 mg
Sodium 1260 mg
Carbohydrate 43 g
Fibre 5 g
Sugars 7 g
Protein 28 g
4 servings, 1/4 recipe (625 g) each
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.