Italian Meatball And Potato Bake Recipe

Ingredients

1

(24-oz.) pkg. frozen shredded potatoes O’Brien with onions and peppers, thawed, drained

8

oz. (2 cups) finely shredded Cheddar cheese

1

cup sour cream with chives and onion

1/2

teaspoon dried Italian seasoning

1/2

teaspoon peppered seasoned salt

1

(10 3/4-oz.) can condensed cream of celery soup

12

frozen cooked Italian meatballs (about 12 oz.), thawed

Preparation

Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with nonstick cooking spray.

In medium bowl, combine potatoes, 1 1/2 cups of the cheese, the sour cream, Italian seasoning, peppered seasoned salt and soup; mix well. Spread in sprayed baking dish. Cover tightly with foil. Bake at 350°F. for 30 minutes.

Remove from oven. Uncover; arrange meatballs in rows over potatoes, pressing in slightly. Sprinkle with remaining 1/2 cup cheese.

Return to oven; bake uncovered an additional 20 to 25 minutes or until golden brown and hot in center.