Meatball and Polenta Casserole

Name: Meatball and Polenta Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4-6 serving(s)
Ingredients: 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.)

Be the first to review this recipe

Recipe by Lorraine of AZ

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

MAKE IT SHINE! ADD YOUR PHOTO

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
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

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.

Submit a Recipe Correction