This recipe is so simple and so comforting. If you'd like, use Condensed Cream of Soup Mix to help control the sodium in this recipe.
Prep Time: 10 minutes
Cook Time: 1 hour, 5 minutes
Total Time: 1 hour, 15 minutes
Ingredients:
- 6 cups frozen hash brown potatoes
- 1 cup frozen bell peppers and onions
- 1-1/2 cups shredded Colby cheese
- 1 cup sour cream
- 10-oz. can condensed cream of mushroom soup
- 24 frozen cooked meatballs
- 1/4 cup grated Parmesan cheese
Preparation:
Preheat oven to 350 degrees F. Lightly grease an 11x7" 2 quart baking dish. Combine potatoes, peppers and onions, Colby cheese, sour cream, and condensed soup in baking dish. Top with meatballs, pressing in slightly.
Cover casserole and bake at 350 degrees F for 35 minutes.
Uncover casserole, sprinkle with Parmesan cheese, return to oven, and bake 25-35 minutes longer until casserole is thoroughly heated and bubbling around edges. 6 servings
