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    You are in: Home / Recipes / Meatball and Polenta Casserole Recipe
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    Meatball and Polenta Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Lorraine of AZ's Note:

    Using refrigerated, prepared polenta and frozen meatballs makes this a cinch to prepare.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 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. 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. 2
      Place the frozen meatballs on the polenta.
    3. 3
      In a bowl, combine soup, water, mushrooms, seasoning, garlic powder and pepper. Pour over the meatballs.
    4. 4
      Bake, uncovered, in preheated oven 45 minutes. Sprinkle with cheesel Let stand 5 minutes before serving.

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    Nutritional Facts for Meatball and Polenta Casserole

    Serving Size: 1 (112 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 115.2
     
    Calories from Fat 55
    48%
    Total Fat 6.2 g
    9%
    Saturated Fat 3.1 g
    15%
    Cholesterol 15.7 mg
    5%
    Sodium 802.9 mg
    33%
    Total Carbohydrate 7.5 g
    2%
    Dietary Fiber 0.4 g
    1%
    Sugars 2.5 g
    10%
    Protein 7.8 g
    15%

    The following items or measurements are not included:

    prepared polenta

    meatballs

    dried Italian seasoning

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