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Layered Meatball Bake

Layered Meatball Bake


"This bake is seasoned with Stove Top® Stuffing Mix and is simple to make, using frozen turkey meatballs and peas."
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35 m servings 546 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 546 kcal
  • 27%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 71.1g
  • 23%
  • Protein:
  • 34.1 g
  • 68%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 1894 mg
  • 76%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Combine water and margarine in a saucepan; bring to a boil. Stir stuffing mix into margarine mixture. Cover saucepan and remove from heat. Let stand for 5 minutes; fluff stuffing with a fork.
  3. Stir cream of mushroom soup and milk together in a 9x13-inch baking dish; fold in meatballs and peas. Sprinkle Cheddar cheese over meatball mixture. Layer stuffing over cheese layer.
  4. Bake in the preheated oven until cooked through and cheese is melted, 20 to 25 minutes.

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Read all reviews 3
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in the 9x13 dish I mixed cream of mushroom and milk. then mixed stuffing mix. I added just enough water so that the stuffing wasn't too thick. then I added a can of diced tomatoes and mixed in t...

Overall this was just okay taste wise. Cooking it was not as easy as the recipe makes it out to be. Prep was easy but cooking took a lot longer. It took 40 minutes. This is likely because I used...

I've made this recipe so many times over the years. Its from a Kraft's recipe magazine. Every time I make it, it gets raved reviews. I have also used mixed vegetables in this recipe b/c I'm not ...

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