Italian Meatball and Potato Bake
1 bag(s)frozen shredded potatoes with onions and pepers, thawed and drained
2 ccheddar cheese, shredded
1 csour cream with chives and onion
1/2 Tbspdried italian seasoning
1/2 tsppeppered seasoned salt
1 can(s)concensedd cream of celery soup
12frozen cooked italian meatballs, thawed
How to Make Italian Meatball and Potato Bake
- Heat oven to 350. Spray 11x7 inch (2 quart) 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 dish. Cover tightly with foil. Bake 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 and bake uncovered an additional 20-25 minutes or until golden brown and hot in center.