Layered Meatball Bake

I got this recipe in an email this morning from Kraft foods so decided to make it for dinner.  It could not have been any easier to make!  I made the variation version which you will find at the bottom of the recipe.

1 (6 oz) package Stove Top stuffing mix for Chicken

1 (10 3/4 oz) can reduced sodium condensed cream of chicken soup

1/4 cup milk

1 (1 lb) package frozen meatballs

2 cups frozen peas (decided to use frozen green beans instead since my family likes them better)

1 cup Kraft 2% Milk Shredded Cheddar Cheese

1  Heat oven to 400.

2  Prepare stuffing mix according to package directions, using light prep directions.

3  Mix soup and milk in 13 x 9″ baking dish.  Stir in meatballs and peas then top with stuffing and cheese.

4  Bake 20 – 25 minutes or until heated through.

Variation:  Prepare as directed, substituting 1 (14 1/2 oz) can diced tomatoes for the soup, omitting the milk and using Italian flavored meatballs and Kraft Shredded Low Moisture Part Skim Mozzarella Cheese.

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