Layered Meatball Bake

• 1 pkg. (120 g) Stove Top Lower Sodium Stuffing Mix for Chicken
• 1 can (10 fl oz/284 mL) low fat condensed cream of mushroom soup
• 1/4 cup milk
• 1 pkg. (320 g) frozen fully cooked meatballs
• 2 cups frozen peas
• 1 cup shredded Cracker Barrel Light Cheddar Cheese

1. Heat oven to 400 degrees F.
2. Prepare stuffing as directed on package.
3. Mix soup and milk in 13x9-inch baking dish.
4. Stir in meatballs and peas; top with cheese and stuffing.
5. Bake 20 to 25 min.
6. or until heated through.

lower, condensed cream, milk, meatballs, frozen peas, shredded cracker barrel

Taken from www.kraftrecipes.com/recipes/layered-meatball-bake-107631.aspx (may not work)