Meatball and Polenta Casserole

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READY IN: 1hr 5mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (16 ounce) package refrigerated prepared polenta
  • 1
    (32 ounce) package frozen precooked italian meatballs
  • 1
    (10 ounce) can condensed golden mushroom soup
  • 34
    cup water
  • 1
    (4 1/2 ounce) jar sliced mushrooms, drained
  • 1
    teaspoon dried Italian seasoning, crushed
  • 14
    teaspoon garlic powder
  • 18
    teaspoon pepper
  • 12
    cup shredded parmesan cheese (2 oz.)
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DIRECTIONS

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