Posted at http://mynew30.blogspot.com/
2 tablespoons of Land O'Lakes unsalted butter
1/2 of a medium onion, chopped
1/2 stalk of celery, chopped
1-1/4 cup of chicken stock
2-1/2 cups of Pepperidge Farm Herbed Seasoned Stuffing
2 cans of Campbell's cream of mushroom soup
1/2 cup of milk
2 (one pound) packages of frozen, pre-cooked meatballs
2 cups of frozen peas
1 cup of shredded cheddar cheese
Preheat oven to 425 degrees. Spray an oblong baking dish with non-stick spray and set aside.
Melt butter in a large saucepan and saute the onion and celery until soft, about 4 minutes. Remove from the heat and stir in the chicken stock. Add the stuffing and gently turn until fully coated with broth. Set aside.
In a medium sized bowl, whisk together the soup and milk.
Add the meatballs to the baking dish, top with the frozen peas, and pour the soup mix on top. Sprinkle with the shredded cheese, and top with the stuffing mixture. Cover and bake at 400 degrees for 45 minutes to an hour, or until casserole is well heated through and bubbly. If you prefer your stuffing to have a crunchy top, cook uncovered and check dish at about 30 minutes.
*Substitute a boxed stuffing, such as StoveTop stuffing and prepare according to package directions, if desired.
