Judy Bernaldo, Stonewall Hounds (VA)

1 Package of Stove Top Stuffing for Chicken1 can (1/ 3/4 oz.) reduced sodium condensed cream of mushroom soup1/4 cup milk1 pkg. (l lb.) frozen meatballs2 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... This content is for subscribers only.Join NowAlready a member? Log in here