Italian Meatball and Potato Bake
(from erj824’s recipe box)
big hamburger book pg 45
Source: Pillsbury
Prep time: 10 minutes
Cook time: 65 minutes
Serves 6 people
Categories: main course
Ingredients
- 2 cups shredded Cheddar Cheese (8 oz)
- 1 cup sour cream
- 1/2 tsp dried Italian seasoning
- 1/2 tsp peppered seasoned salt
- 1 can condensed cream of celery soup
- frozen meatballs
- 1 pkg shredded potatoes o'brien
Directions
-
Spray 2 quart baking dish with cooking spray.
-
In medium bowl, mix potatoes, 1 1/2 cups of the cheese, the sour cream, Italian seasoning, peppered seasoned salt and soup. Spread in baking dish. Cover tightly with foil. Bake 30 minutes.
-
Uncover, arrange meatballs in rows over potatoes, pressing in slightly. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 20 to 25 minutes longer or until golden brown and hot in center.
-
The potato mixture can be prepared, covered with foil and refrigerated overnight. Bake covered at 350 for 45 minutes. Arrange meatballs in rows over potatoes; press in slightly. Sprinkle with remaining 1/2 cup cheese. Bake uncovred 20 to 25 minutes longer or until golden brown and hot in center.