MEATBALL AND POLENTA CASSEROLE

Meatball and Polenta Casserole image

Provided by Lorraine of AZ

Categories Grains

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (16 ounce) package refrigerated prepared polenta
1 (32 ounce) package frozen precooked italian meatballs
1 (10 ounce) can condensed golden mushroom soup
3/4 cup water
1 (4 1/2 ounce) jar sliced mushrooms, drained
1 teaspoon dried Italian seasoning, crushed
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/2 cup shredded parmesan cheese (2 oz.)

Steps:

Cut the polenta into 12 slices, making each sliice about 1/2-inch thick. Line bottom of a 9"x13" baking dish with polenta slices.
Place the frozen meatballs on the polenta.
In a bowl, combine soup, water, mushrooms, seasoning, garlic powder and pepper. Pour over the meatballs.
Bake, uncovered, in preheated oven 45 minutes. Sprinkle with cheesel Let stand 5 minutes before serving.

Nutrition Facts : Calories 115.3, Fat 6.2, SaturatedFat 3.2, Cholesterol 15.7, Sodium 802.9, Carbohydrate 7.6, Fiber 0.4, Sugar 2.5, Protein 7.8