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Meatball Casserole
INGREDIENTS:
- 16 oz. jar spaghetti sauce
- 10 oz. can condensed Cheddar cheese soup
- 1-1/2 cups water
- 3 cups uncooked mafalda pasta (mini lasagna nodles)
- 16 oz. pkg. frozen bell pepper and onion stir fry mixture
- 1 lb. pkg. frozen cooked meatballs
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
PREPARATION:
In 2 quart glass baking dish, mix spaghetti sauce, soup and water until
blended. Add uncooked noodles, stir-fry mixture and meatballs and stir to coat.
Make sure noodles are completely covered with sauce mixture.
| Cover tightly with foil and refrigerate at least 8 hours or
overnight.
Preheat oven to 350 degrees. Bake casserole, covered, for 45 minutes.
Uncover, sprinkle with cheese, and bake uncovered 5-10 minutes longer until
casserole is bubbly, noodles are tender and cheese is melted. Serves 6 to 8 |
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