Overnight Meatball and Pasta Casserole
Source of Recipe
Sue Freeman
List of Ingredients
1 (14 oz) jar spaghetti sauce
1 (10 3/4 oz) can condensed cheddar cheese soup
1 cup water
6 1/2 ounces (3 cups) uncooked mini lasagna noodles
1 cup frozen bell pepper and onion stir fry
(I just cut up fresh bell pepper and onion)
1 (16 oz) pkg frozen meatballs precooked
6 oz (1 1/2 cups) shredded mozzarella Cheese
2 Tablespoons chopped fresh parsley
Recipe
In an ungreased 12x8 inch casserole (2 qt) baking dish, combine spaghetti sauce, soup and water; mix well.
Stir in uncooked noodles and bell pepper and onion.
Add meatballs and stir to coat with sauce.
Noodles should be completely covered with sauce and cover tightly with foil; refrigerate at least 8 hours or overnight. (I did this 24 hours ahead of time and it was great).
When ready to bake heat oven to 350 and bake uncovered for 45 minutes.
Uncover baking dish and sprinkle with cheese and parsley. Bake uncovered for an additional 5 to 10 minutes or until casserole is bubbly and cheese is melted.
I mixed everything up in a big bowl and then put it in a baking dish. It got kind of sloppy mixing it in the baking dish and didn't look too pretty. So I transferred it to the bowl and then picked out the meatballs and placed them on top. It was much better that way.
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