Italian Meatball and Potato Bake
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Updated Apr 3, 2014
Shredded potatoes, Cheddar cheese and sour cream create a savory base for seasoned meatballs in this hearty main dish.
Italian Meatball and Potato Bake
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- Prep Time 10 min
- Total 1 hr 5 min
- Ingredients 7
- Servings 6
Ingredients
- 1 (24-oz.) pkg. frozen shredded potatoes O'Brien with onions and peppers, thawed, drained
- 8 oz. (2 cups) finely shredded Cheddar cheese
- 1 cup sour cream with chives and onion
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon peppered seasoned salt
- 1 (10 3/4-oz.) can condensed cream of celery soup
- 12 frozen cooked Italian meatballs (about 12 oz.), thawed
Instructions
-
Step1Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with nonstick cooking spray.
-
Step2In medium bowl, combine potatoes, 1 1/2 cups of the cheese, the sour cream, Italian seasoning, peppered seasoned salt and soup; mix well. Spread in sprayed baking dish. Cover tightly with foil. Bake at 350°F. for 30 minutes.
-
Step3Remove from oven. Uncover; arrange meatballs in rows over potatoes, pressing in slightly. Sprinkle with remaining 1/2 cup cheese.
-
Step4Return to oven; bake uncovered an additional 20 to 25 minutes or until golden brown and hot in center.
Nutrition
575
Calories
33g
Total Fat
25g
Protein
44g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Cup
- Calories
- 575
- Calories from Fat
- 295
- Total Fat
- 33g
- 51%
- Saturated Fat
- 17g
- 85%
- Cholesterol
- 130mg
- 43%
- Sodium
- 1100mg
- 46%
- Total Carbohydrate
- 44g
- 15%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 6g
- Protein
- 25g
% Daily Value*:
- Vitamin A
- 18%
- 18%
- Vitamin C
- 10%
- 10%
- Calcium
- 30%
- 30%
- Iron
- 14%
- 14%
Exchanges:
3 Starch; 2 High-Fat Meat; 3 Fat;Carbohydrate Choice
3Tips from the
Pillsbury Kitchens
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