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Overnighter Meatball Casserole




Source of Recipe


mom
1 (14 or 15-oz.) jar tomato pasta sauce
1 (10 3/4-oz.) can condensed Cheddar cheese soup
1 cup water
6 1/2 oz. (3 cups) uncooked mini lasagna noodles (mafalda)
1 cup frozen bell pepper and onion stir-fry, larger pieces cut up
1 (18-oz.) pkg. frozen cooked Italian meatballs
6 oz. (1 1/2 cups) shredded mozzarella cheese
2 tablespoons chopped fresh parsley


1. In ungreased 13x9-inch (3-quart) glass baking dish, combine pasta sauce, soup and water; mix well. Stir in uncooked noodles, and bell pepper and onion stir-fry. Add meatballs; turn to coat with sauce. (Noodles should be completely covered with sauce.) Cover tightly with foil; refrigerate at least 8 hours or overnight.


2. When ready to bake, heat oven to 350°F. Bake casserole, covered, for 45 minutes.

3. Uncover baking dish; sprinkle with cheese and parsley. Bake, uncovered, an additional 5 to 10 minutes or until casserole is bubbly and cheese is melted.