Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 servings
Ingredients:
- 1 (20-ounce) container refrigerated mashed potatoes
- 1 (16-ounce) package frozen precooked meatballs
- 1 (16-ounce) package baby carrots
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (10-ounce) can cream of mushroom soup
- 1/3 cup milk
- 1 teaspoon dried marjoram leaves
- 1/2 cup sour cream
- 2 cups frozen baby peas
Preparation:
Bake meatballs as directed on package. Cook carrots in water over medium heat for 4-6 minutes or until crisp tender. Drain and set aside.
In large skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir until crisp-tender, about 5-6 minutes. Add soup, milk and marjoram; bring to a simmer, then stir in sour cream.
Add carrots, all but 12 peas, and meatballs. Pour into 3 quart baking dish.
Drop some of the mashed potatoes on top of the meatball mixture, making 6-8 mounds. Top each mound with some more potatoes, and use your fingers or a spoon to shape them into upright ghost shapes. Place two of the reserved peas in each potato mound to resemble ghost eyes.
Bake casserole for 25-30 minutes or until bubbly. Let stand 5 minutes, then serve.
