Recipe: Recipes using frozen meatballs - 2 casseroles, Meatball Stroganoff, Catalina Meatba

Alpine Meatballs

1 lb. frozen fully cooked meatballs
10-oz. can cream of mushroom soup with roasted garlic
3/4 cup milk
3 cloves garlic, minced
1-1/2 cups shredded Swiss cheese (or Colby, or Cheddar Cheese)
3 cups cooked rice
1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees F. Bake frozen precooked meatballs according to package directions. Combine cooked meatballs with soup, milk, garlic, Swiss cheese, and cooked rice in 3 quart baking dish and mix gently. Sprinkle casserole with Parmesan cheese. Bake casserole at 325 degrees F for 25-35 minutes, until sauce is bubbly and lightly browned on top. Serves 8
---------------------------------
Hearty Meatball Casserole

2 lbs. frozen fully cooked meatballs
9 oz. pkg. baby carrots
1 onion, chopped
3 cloves garlic, minced
2 Tbsp. olive oil
8 oz. pkg. button mushrooms, sliced
10 oz. can low sodium cream of mushroom soup with roasted garlic
1/2 cup milk
1/4 tsp. nutmeg
1 tsp. dried marjoram leaves
1 tsp. onion salt
16 oz. pkg. frozen baby peas, thawed
1 container refrigerated mashed potatoes
1/2 cup grated Parmesan cheese

Bake meatballs as directed on package. Set aside. In small saucepan, cook baby carrots in water to cover until barely tender. Drain and set aside.

In heavy saucepan, saute onion and garlic in oil until tender. Add mushrooms and cook and stir 3 minutes. Stir in canned soup, milk, nutmeg, marjoram, and onion salt. Gently stir in cooked meatballs, thawed peas, and cooked carrots. Pour into 3 qt. casserole dish.
Prepared mashed potatoes as directed on package, adding Parmesan cheese. Spoon dollops around the edge of the casserole. Bake at 400 degrees for 25-35 minutes, until potatoes are browned and casserole is bubbly.

To freeze ahead, leave meatballs frozen or bake and cool homemade meatballs. Do not precook carrots. Saute onion and garlic in oil, add mushrooms and cook, then stir in canned soup, milk, nutmeg, marjoram, and onion salt. Chill this mixture in refrigerator, then stir in frozen meatballs, carrots, and frozen peas. Place in casserole dish, wrap well, label, and freeze up to 3 months. Store mashed potatoes in refrigerator and Parmesan cheese in fridge.

To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, at 400 degrees F for 30-35 minutes or until casserole bubbles around edges. Uncover casserole, then combine potatoes and Parmesan cheese and spoon around edge of casserole. Bake for 15-20 minutes longer until potatoes are browned and casserole is bubbly. Serves 8-10
-------------------------------------

MEATBALL STROGANOFF
(5 servings)
1 (10 3/4-oz) can condensed cream of mushroom soup
1/2 cup sour cream or plain yogurt
1 cup mushrooms, sliced and cooked in butter until soft
1 family meal-sized portion of freezer meatballs

In medium saucepan, mix together mushroom soup and sour cream. Gently stir in mushrooms and meatballs. Simmer until meatballs are heated through. Serve over hot cooked rice or over egg noodles tossed with melted butter and chopped
parsley.
--------------------------
CATALINA MEATBALLS

(5 servings)
1 medium onion, thinly sliced
2 teaspoons olive oil
1 bottle Catalina salad dressing
1 family meal-sized portion of freezer meatballs

Saute' onion slices in olive oil until softened. Place frozen meatballs in medium skillet. Pour dressing over meatballs. Cover skillet and cook over low heat until dressing caramelizes on meatballs and onion, and the meatballs are fully thawed and heated through. Serve over rice.