Meatball and Polenta Casserole |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Using refrigerated, prepared polenta and frozen meatballs makes this a cinch to prepare. Ingredients:
1 (16 ounce) package refrigerated prepared polenta |
1 (32 ounce) package frozen precooked italian meatballs |
1 (10 ounce) can condensed golden mushroom soup |
3/4 cup water |
1 (4 1/2 ounce) jar sliced mushrooms, drained |
1 teaspoon dried italian seasoning, crushed |
1/4 teaspoon garlic powder |
1/8 teaspoon pepper |
1/2 cup shredded parmesan cheese (2 oz.) |
Directions:
1. Cut the polenta into 12 slices, making each sliice about 1/2-inch thick. Line bottom of a 9 x13 baking dish with polenta slices.
2. Place the frozen meatballs on the polenta.
3. In a bowl, combine soup, water, mushrooms, seasoning, garlic powder and pepper. Pour over the meatballs.
4. Bake, uncovered, in preheated oven 45 minutes. Sprinkle with cheesel Let stand 5 minutes before serving.
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