| 1 | bag (18 oz) frozen cooked Italian meatballs |
| 1 | jar (14 oz) tomato pasta sauce (any variety) |
| 1 | box (9 oz) Green Giant® frozen chopped spinach, thawed and squeezed to drain |
| 1 | package (8 oz) cream cheese, softened |
| 1 1/2 | cups shredded Italian-style cheese blend (6 oz) |
| 2 1/4 | cups Original Bisquick® mix |
| 1 | cup milk |
Serve with...
Slow Cooker Pepperoni Pizza Dip
Total Time:
4 hours 20 min
| 1. | Heat oven to 400°F. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Thaw meatballs by microwaving them in microwavable bowl on High 3 to 5 minutes or until warm. Add pasta sauce; stir to coat. |
| 2. | Place half of the meatballs in baking dish. Mix spinach, cream cheese and 1/2 cup of the shredded cheese. Spoon half of the spinach mixture by tablespoonfuls randomly over meatballs. |
| 3. | Stir Bisquick mix and milk in medium bowl until soft dough forms. Spoon half of the dough by tablespoonfuls randomly over meatballs. Repeat layers with remaining meatballs, spinach mixture and Bisquick mixture. |
| 4. | Bake uncovered about 20 minutes or until biscuits are golden brown. Sprinkle with remaining 1 cup shredded cheese. Bake about 5 minutes longer or until cheese is melted. |
| For regular recipe, heat oven to 425°F. For Do-Ahead recipe, bake frozen casserole at 350°F for 1 hour to 1 hour 10 minutes; sprinkle with 1 cup shredded cheese, and bake about 5 minutes. |
|
| Bake this casserole about 20 minutes as directed, but do not add the remaining 1 cup cheese. Cover and freeze. For an easy solution to weeknight hungries, bake frozen casserole in a 350°F oven for 45 to 55 minutes or until hot. Sprinkle with 1 cup cheese, and bake about 5 minutes longer or until cheese is melted. |
|
| Mozzarella cheese makes a mild-flavored substitution for the Italian cheese blend. |
Nutrition Information:
745 ( 385 ); 43 g ( 20 g); 155 mg; 1860 mg; 56 g ( 3 g); 34 g 76 %; 12 %; 46 %; 28 % 3 1/2 ; 1 ; 3 ; 3