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Meatball and Polenta Casserole – C

Meatball and Polenta Casserole - C
Green salad and Texas toast
Meatball and Polenta Casserole - C
Green salad and Texas toast

Ingredients

Prep
  • 16 oz refrigerated polenta in tube
  • 2 lb frozen meatballs
  • 10 oz cream of mushroom soup
  • 3/4 C water
  • 6 oz jar mushrooms drained
  • 1 t dried Italian seasoning
  • 1/2 t garlic powder
On Cooking Day
  • 6 C salad greens
  • 1 pkg Texas Toast
  • 1/2 C shredded Parmesan cheese

Instructions

To Assemble
  1. Spray 9 x 13 dish with non stick spray.
  2. Slice polenta into 12 slices and and place in bottom of casserole dish. Arrange meatballs on top of polenta.
  3. In a medium bowl, combine remaining ingredients. Pour over meatballs.
  4. Cover with foil.
To Cook
  1. Cook casserole uncovered in 350 degree oven for 45 - 55 minutes.
  2. Sprinkle with parmesan cheese.
  3. Cook Texas toast according to package directions.
  4. Serve with green salad.

Ingredients

Prep
  • 16 oz refrigerated polenta in tube
  • 2 lb frozen meatballs
  • 10 oz cream of mushroom soup
  • 3/4 C water
  • 6 oz jar mushrooms drained
  • 1 t dried Italian seasoning
  • 1/2 t garlic powder
On Cooking Day
  • 6 C salad greens
  • 1 pkg Texas Toast
  • 1/2 C shredded Parmesan cheese

Instructions

To Assemble
  1. Spray 9 x 13 dish with non stick spray.
  2. Slice polenta into 12 slices and and place in bottom of casserole dish. Arrange meatballs on top of polenta.
  3. In a medium bowl, combine remaining ingredients. Pour over meatballs.
  4. Cover with foil.
To Cook
  1. Cook casserole uncovered in 350 degree oven for 45 - 55 minutes.
  2. Sprinkle with parmesan cheese.
  3. Cook Texas toast according to package directions.
  4. Serve with green salad.

*best cooked on day 1 or 2
©5dinners1hour llc 2024 · viewed on www.5dinners1hour.com on 12/22/24

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