Overnight Meatball & Pasta Casserole
From Semigourmet53 9 years ago
- 45 minutes to make
- Serves 6
this is a great casserole to use up those leftover meatballs (which is how I found this one.) this is a OLD pillsbury recipe. Kinda tastes like lasagna.
Ingredients
- 1 (14 to 15 oz.) jar your favorite tomato pasta sauce shopping list
- 1 (1 0 ¾ oz.) can condensed cheddar cheese soup shopping list
- 1 cup water shopping list
- 3 cups uncooked wide or extra wide egg noodles shopping list
- 1 cup frozen bell pepper and onion stir fry, larger pieces cut up shopping list
- 1 18 ounce bag frozen cooked Italian meatballs shopping list
- 6 ounces (1 ½ cups) shredded Mozzarella cheese shopping list
- 2 tablespoons chopped fresh parsley shopping list
- Notes: for the bell peppers and onions. I usually have some onion and bell pepper in the freezer that were leftovers and frozen so I didn't lose them. I use those for this dish. and I cut the meatballs in half. Much easier to deal with. shopping list
How to make it
- 1. In ungreased 13 X 9 inch (3 quart) glass baking dish, combine pasta sauce, soup and water; mix well. Stir in uncooked noodles, and bell pepper and onion stir fry. Add meatballs; turn to coat with sauce. (Noodles should be completely covered with sauce.) Cover tightly with foil; refrigerate at least 8 hours or overnight.
- 2. When ready to bake, heat oven to 350 F. Bake casserole, covered, for 45 minutes.
- 3. Uncover baking dish; sprinkle with cheese and parsley. Bake, uncovered, an additional 5 to 10 minutes or until casserole is bubbly and cheese is melted.
People Who Like This Dish 6
- LindsayB Western, NY
- Elle551 Nowhere, Us
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- refugeesrecipelisting Global, CA
- Semigourmet53 Duluth, Georgia
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