Italian Meatball and Potato Bake

  • Prep 10 min
  • Total 1 hr 5 min
  • Ingredients 7
  • Servings 6
Italian Meatball and Potato Bake

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

Steps

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

Notes









Tips

Expert Tips

  • You could substitute Italian Square Meatballs, for the purchased meatballs.
  • Potatoes can be prepared, covered with foil and refrigerated overnight. Bake covered at 350°F. for 45 minutes. Arrange meatballs in rows over potatoes; press in slightly. Sprinkle with remaining 1/2 cup cheese. Bake uncovered an additional 20 to 25 minutes or until golden brown and hot in center.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Cup
Calories
575
Calories from Fat
295
% Daily Value
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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