Meatball Minestrone Bake

(10)
  4 reviews
  • 25|min prep time
  • 1|hr|20|min total time
  • 16 ingredients
  • 8 servings

3/4
teaspoon oregano leaves
1/4
teaspoon basil leaves
1/4
teaspoon garlic powder
1/4
teaspoon lemon peel
1/4
teaspoon ground black pepper
1 1/2
lb extra lean (at least 90%) ground beef
3/4
cup Progresso™ Italian style bread crumbs
1/4
cup chopped onion
3/4
cup milk
1
egg
1
teaspoon kosher (coarse) salt
1
can (19 oz) Progresso™ High Fiber homestyle minestrone soup
2
tablespoons grated Parmesan cheese
1
can Pillsbury™ Place 'n Bake® refrigerated crescent rounds
1
tablespoon Crisco® 100% Extra Virgin Olive Oil
2
cups shredded Italian cheese blend (8 oz)

Directions

  1. 1 Heat oven to 400°F. In small bowl, stir together oregano, basil, garlic powder, lemon peel and black pepper. Reserve 3/4 teaspoon of mixture; set aside. In large bowl, mix ground beef, bread crumbs, onion, milk, egg, salt and remaining seasoning mix until thoroughly combined. Form into sixteen 2-inch meatballs. Pour soup into ungreased 13x9-inch (3-quart) glass baking dish; top with meatballs.
  2. 2 Bake 35 minutes or until bubbly.
  3. 3 Meanwhile, in small bowl, mix reserved 3/4 teaspoon seasoning mixture and Parmesan cheese. Unroll each crescent round to make a strip; place strips on piece of foil. Brush strips with olive oil; sprinkle generously with Parmesan cheese mixture.
  4. 4 Remove baking dish from oven. Reduce oven temperature to 350°F. Sprinkle meatballs with Italian cheese. Place seasoned crescent strips in a diagonal pattern on top of cheese, cutting to fit if necessary and not crisscrossing the strips.
  5. 5 Bake an additional 20 to 24 minutes or until cheese is melted and strips are golden brown. Serve in bowls.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved