Tuesday, March 22, 2011

Another Recipe: Layered Meatball Bake

I seem to be on a roll with sharing my recipes these last couple of weeks- here's another tasty and ohsofrugal family favorite.... and its on the menu plan for this Friday night.

Layered Meatball Bake
1 pkg. boxed stuffing mix for Chicken
1 can Cream of Mushroom soup
1/4 cup milk
1 pkg. (16 oz.) frozen meatballs
2 cups frozen peas (slightly thawed)
1 cup shredded cheddar cheese (or cheese of your choosing)
Preheat oven to 400 degrees. Prepare stuffing mix according to package directions and set aside. Combine soup and milk in 9x13 casserole dish. Stir in meatballs and peas; sprinkle with cheese. Top with prepared stuffing. Bake 30-35 minutes or until heated through.
Notes: I purchase the Fit N' Active turkey meatballs at Aldi's for $1.99. Use the Fit N' Active low sodium soup for 59 cents a can. My boxed stuffing mix is also from Aldi's- 69 cents  and Aldi's frozen peas for 79 cents a 16 oz. bag. We buy our cheese in large logs from a local Amish store and shred it ourselves... {our latest purchase 15.09 lbs of cheddar at $2.29/lb for a total of $34.56}. -- You can freeze cheese.
Bottom line: This dish costs me right around $5.00 and makes just enough for our family of 5 with me scooping out a portion for Mr. Steady's lunch.
You can also substitute other favorite frozen veggies for the peas. Mixed veggies is a colorful choice. Or you could go with a peas/carrots blend.
In the summer I like to serve this with sliced tomatoes on the side to add more color and flavor to the meal.
Other times I serve it with a side salad or fruit or applesauce for a complete meal.


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