Italian Meatball and Potato Bake

(10)
  2 reviews
  • 10 min prep time
  • 1 hr 5 min total time
  • 7 ingredients
  • 6 servings

Ingredients

1
(24-oz.) pkg. frozen shredded potatoes O'Brien with onions and peppers, thawed, drained
8
oz. (2 cups) finely shredded Cheddar cheese
1
cup sour cream with chives and onion
1/2
teaspoon dried Italian seasoning
1/2
teaspoon peppered seasoned salt
1
(10 3/4-oz.) can condensed cream of celery soup
12
frozen cooked Italian meatballs (about 12 oz.), thawed

Directions

  1. 1 Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with nonstick cooking spray.
  2. 2 In medium bowl, combine potatoes, 1 1/2 cups of the cheese, the sour cream, Italian seasoning, peppered seasoned salt and soup; mix well. Spread in sprayed baking dish. Cover tightly with foil. Bake at 350°F. for 30 minutes.
  3. 3 Remove from oven. Uncover; arrange meatballs in rows over potatoes, pressing in slightly. Sprinkle with remaining 1/2 cup cheese.
  4. 4 Return to oven; bake uncovered an additional 20 to 25 minutes or until golden brown and hot in center.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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