casserole

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

8 hard-boiled eggs, sliced1 pound mild sausage, cooked and drained2 cup sour cream½ cup chives, chopped½ cup Saltine crumbs2 cups cheddar cheese, gratedSalt and pepper In buttered casserole, layer eggs and sprinkle with salt and pepper. Add layers of sausage, sour cream, chives. Top with mix of cheese and cracker crumbs. Bake at 350 degrees for 20 minutes or until top is browned. Serves eight to 10.    ... This content is for subscribers only.Join NowAlready a member? Log in here