Mini Lasagna Meatball Casseroles

• 1 tablespoon Land O Lakes Butter
• 1 medium (1/2 cup) onion, chopped
• 1 teaspoon finely chopped fresh garlic
• 2 teaspoons all-purpose flour
• 1 (14 3/4-ounce) can beef broth
• 1 (14 1/2-ounce) can diced tomatoes with basil, garlic and oregano
• 8 ounces frozen fully cooked meatballs
• 3 tablespoons tomato paste
• 1 1/2 teaspoons dried Italian seasoning*
• 2 ounces (3/4 cup) uncooked dried mini lasagna noodles (mafalda)
• 1 1/3 cups Italian-seasoned croutons
• 1/4 pound (1/2 inch thick slice) Land O Lakes Deli Provolone Cheese, shredded

1. Melt butter in 3-quart saucepan until sizzling; add onion and garlic.
2. Cook over medium-high heat, stirring occasionally, 3-4 minutes or until onion is softened.
3. Stir in flour.
4. Add beef broth, tomatoes, meatballs, tomato paste and Italian seasoning.
5. Continue cooking, stirring occasionally, 5-7 minutes or until mixture comes to a boil.
6. Add noodles.
7. Continue cooking, stirring occasionally, until mixture comes to a boil (3 to 4 minutes).
8. Reduce heat to low.
9. Cover; cook 14-16 minutes or until noodles are tender.
10. Heat broiler.
11. Ladle meatball mixture into four ovenproof serving bowls.
12. Sprinkle 1/3 cup croutons on top of each serving; sprinkle with cheese.
13. Broil 4 to 5 inches from heat 2-3 minutes or until cheese is melted.
14. Serve immediately.
15. *Substitute 1/4 teaspoon dried oregano leaves, 1/4 teaspoon dried marjoram leaves, 1/4 teaspoon dried basil leaves and 1/8 teaspoon rubbed sage.

butter, onion, fresh garlic, flour, beef broth, tomatoes, meatballs, tomato paste, italian seasoning, lasagna noodles, italianseasoned croutons, provolone cheese

Taken from www.landolakes.com/recipe/916/mini-lasagna-meatball-casseroles (may not work)