Italian Meatball and Potato Bake

Sharon Whitley


Got a meat and potatoes kind of family and little time. Here's a quick to assemble meal that will please. And, I use the baking time to make a quick green salad or do some other chore.


☆☆☆☆☆ 0 votes

10 Min
55 Min


  • 1 bag(s)
    frozen shredded potatoes with onions and pepers, thawed and drained
  • 2 c
    cheddar cheese, shredded
  • 1 c
    sour cream with chives and onion
  • 1/2 Tbsp
    dried italian seasoning
  • 1/2 tsp
    peppered seasoned salt
  • 1 can(s)
    concensedd cream of celery soup
  • 12
    frozen cooked italian meatballs, thawed

How to Make Italian Meatball and Potato Bake


  1. Heat oven to 350. Spray 11x7 inch (2 quart) baking dish with nonstick cooking spray.
  2. 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.
  3. 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.

Printable Recipe Card

About Italian Meatball and Potato Bake

Course/Dish: Casseroles
Main Ingredient: Potatoes
Regional Style: Italian
Other Tag: Quick & Easy

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