Prep Time: 35 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 20 minutes
Yield: Serves 8-10
Ingredients:
- 1-1/2 lbs. frozen fully cooked meatballs
- 9 oz. pkg. baby carrots
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 Tbsp. olive oil
- 8 oz. pkg. button mushrooms, sliced
- 10 oz. can low sodium cream of mushroom soup with roasted garlic
- 1/2 cup milk
- 1/4 tsp. nutmeg
- 1 tsp. dried marjoram leaves
- 1 tsp. onion salt
- 16 oz. pkg. frozen baby peas, thawed
- 1 container refrigerated mashed potatoes
- 1/2 cup grated Parmesan cheese
Preparation:
In heavy saucepan, saute onion and garlic in oil until tender. Add mushrooms and cook and stir 3 minutes. Stir in canned soup, milk, nutmeg, marjoram, and onion salt. Gently stir in cooked meatballs, thawed peas, and cooked carrots. Pour into 3 qt. casserole dish.
Prepared mashed potatoes as directed on package, adding Parmesan cheese. Spoon dollops around the edge of the casserole. Bake at 400 degrees for 25-35 minutes, until potatoes are browned and casserole is bubbly.
To freeze ahead, leave meatballs frozen or bake and cool homemade meatballs. Do not precook carrots. Saute onion and garlic in oil, add mushrooms and cook, then stir in canned soup, milk, nutmeg, marjoram, and onion salt. Chill this mixture in refrigerator, then stir in frozen meatballs, carrots, and frozen peas. Place in casserole dish, wrap well, label, and freeze up to 3 months. Store mashed potatoes in refrigerator and Parmesan cheese in fridge.
To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, at 400 degrees F for 30-35 minutes or until casserole bubbles around edges. Uncover casserole, then combine potatoes and Parmesan cheese and spoon around edge of casserole. Bake for 15-20 minutes longer until potatoes are browned and casserole is bubbly.
