1 pkg. (120 g) STOVE TOP Lower Sodium Stuffing Mix for Chicken
1 can (10 fl oz/284 mL) low fat condensed cream of mushroom soup
1/4 cup milk
1 pkg. (320 g) frozen meatballs
2 cups frozen peas or 1 cup frozen peas and 1 cup frozen corn niblets
1 cup shredded CRACKER BARREL Cheddar Cheese Light - Made with 2% Milk
How to make it
Preheat oven to 400ºF. Prepare stuffing mix as directed on package; set aside.
Combine soup and milk in 13 x 9 inch baking dish. Stir in meatballs and peas; sprinkle with cheese. Top with the prepared stuffing.
Bake for 30 minutes or until heated through.
Variation:
Prepare as directed, substituting 1 can (19 fl oz/540 mL) diced tomatoes for the soup, omitting milk and using Italian-flavoured meatballs and Kraft 4 Cheese Italiano Shredded Cheese.