1 Package of Stove Top Stuffing for Chicken
1 can (1/ 3/4 oz.) reduced sodium condensed cream of mushroom soup
1/4 cup milk
1 pkg. (l lb.) frozen meatballs
2 cups frozen peas
1 cup Kraft 2 % Milk Shredded Reduced Fat Cheddar Cheese
Variation: Substitue 1 can (14 1/2 oz) of undrained diced tomatoes for soup, omitting milk and using Italian flavored Meatballs and Kraft Shredded Low-moisture Part Skim Mozzarella Cheese.
Preheat oven to 400. Prepare stuffing mixed as directed on pakcage, set aside.
Combine soup and milk (or Diced tomatoes) in 13 x 9 baking dish, stir in meatballs and peas; sprinkle with cheese. Top with prepared stuffing.
Bake 20 min. or until heated through.
makes 6 servings