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Italian Meatball and Potato Bake

Italian Meatball and Potato Bake

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By Pillsbury Kitchens

Updated Apr 3, 2014

Italian Meatball and Potato Bake

Italian Meatball and Potato Bake

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Prep Time 10 min
Total 1 hr 5 min
Ingredients 7
Servings 6

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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

Step
1

Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with nonstick cooking spray.
Step
2

In 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.
Step
3

Remove from oven. Uncover; arrange meatballs in rows over potatoes, pressing in slightly. Sprinkle with remaining 1/2 cup cheese.
Step
4

Return 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

3

*Percent Daily Values are based on a 2,000 calorie diet.

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