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Layered Meatball Bake

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Total Time

6 servings

Meatballs and peas bake in a casserole topped with savory stuffing and melted cheddar. It's exactly as crowd-pleasing as it sounds.

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Make It

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  • Heat oven to 400ºF.
  • Prepare stuffing as directed on package, using the Light Prep directions.
  • Mix soup and milk in 13x9-inch baking dish sprayed with cooking spray. Stir in meatballs and peas; top with cheese and stuffing.
  • Bake 20 to 25 min. or until heated through.

Special Equipment Needed

Make Ahead

Prepare and bake casserole as directed; cool completely. Wrap tightly; freeze up to 1 month. When ready to serve, thaw frozen casserole overnight in refrigerator, then bake (covered) 25 min. or until heated through.


Prepare as directed, omitting the milk, using Italian-flavored meatballs, and substituting 1 can (14-1/2 oz.) diced tomatoes for the soup and KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese for the cheddar.


Prepare using STOVE TOP Lower Sodium Stuffing Mix for Chicken.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 470
Total fat 28g
Saturated fat 10g
Cholesterol 40mg
Sodium 1360mg
Carbohydrate 36g
Dietary fiber 5g
Sugars 6g
Protein 20g
% Daily Value
Vitamin A 30 %DV
Vitamin C 8 %DV
Calcium 35 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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