Description
A simple and delicious dump and bake meatball casserole that requires minimal effort for a satisfying meal.
Ingredients
Scale
- 1 pound frozen pre-cooked meatballs
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- In a 9×13 inch baking dish, combine frozen meatballs, diced tomatoes (undrained), cream of mushroom soup, milk, Italian seasoning, and black pepper. Stir well to combine.
- Cover the baking dish with aluminum foil.
- Bake for 30 minutes.
- Remove the foil and sprinkle shredded cheddar cheese over the top.
- Bake for another 10-15 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Let stand for a few minutes before serving.
Notes
- You can substitute cream of chicken soup for cream of mushroom soup if preferred.
- For a spicier casserole, add a pinch of red pepper flakes.
- Serve hot with your favorite side dishes like pasta, rice, or a salad.
- Prep Time: 5 minutes
- Cook Time: 40-45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: Approximately 350-400 (will vary based on specific ingredients and brands)
- Sugar: Approximately 5-8g
- Sodium: Approximately 800-1000mg
- Fat: Approximately 20-25g
- Saturated Fat: Approximately 8-10g
- Unsaturated Fat: Approximately 12-15g
- Trans Fat: 0g
- Carbohydrates: Approximately 15-20g
- Fiber: Approximately 2-3g
- Protein: Approximately 20-25g
- Cholesterol: Approximately 70-80mg