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Italian Meatball and Potato Bake

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Pillsbury Kitchens
Updated Apr 3, 2014
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Shredded potatoes, Cheddar cheese and sour cream create a savory base for seasoned meatballs in this hearty main dish.

Italian Meatball and Potato Bake

  • Prep Time 10 min
  • Total 1 hr 5 min
  • Ingredients 7
  • Servings 6
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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

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with nonstick cooking spray.
  • Step 
    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.
  • Step 
    3
    Remove from oven. Uncover; arrange meatballs in rows over potatoes, pressing in slightly. Sprinkle with remaining 1/2 cup cheese.
  • Step 
    4
    Return to oven; bake uncovered an additional 20 to 25 minutes or until golden brown and hot in center.

Nutrition

575 Calories
33g Total Fat
25g Protein
44g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Cup
Calories
575
Calories from Fat
295
Total Fat
33g
51%
Saturated Fat
17g
85%
Cholesterol
130mg
43%
Sodium
1100mg
46%
Total Carbohydrate
44g
15%
Dietary Fiber
3g
12%
Sugars
6g
Protein
25g
% Daily Value*:
Vitamin A
18%
18%
Vitamin C
10%
10%
Calcium
30%
30%
Iron
14%
14%
Exchanges:
3 Starch; 2 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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