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Overnight Meatball Casserole




Source of Recipe


JUNE


List of Ingredients




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1 jar (15 oz.) tomato-pasta sauce
1 can (10-3/4 oz.) condensed cheddar cheese soup
1 cup water
1/2 cup each celery; chopped; sweet onion, chopped
1 tbsp. minced garlic
6-1/2 oz. (about 3 cups uncooked) mini lasagna noodles
1 cup frozen bell pepper and onion stir-fry
1 pkg. (18 oz.) frozen cooked Italian meatballs (Or make your own favorites)
1-1/2 cups shredded mozzarella cheese
2 tbsp. chopped fresh parsley







Recipe




In an ungreased 13x9" glass baking dish, combine pasta sauce, soup, water, celery, garlic and onion; mix well. Stir in uncooked noodles, bell pepper and onion. Stir-fry. Add meatballs; turn to coat with sauce. (Noodles should be completely covered with sauce, add a little water if needed). Cover tightly with foil; refrigerate at least 8 hours or overnight. When ready to bake, heat oven to 350º F. (175º C). Bake casserole, covered, 45 - 50 minutes. Uncover baking dish; sprinkle with cheese and parsley. Bake, uncovered, an additional 5 - 10 minutes or until casserole is bubbly and cheese is melted.