Overnight Meatball Casserole
Source of Recipe
from Jodi
Miracle meatball casserole? Put it together the night before without
even cooking the pasta. Yes!
Overnight Meatball Casserole
1 15 ounce jar tomato pasta sauce
1 10 3/4 ounce can condensed cheddar cheese soup
1 cup water
1/2 cup celery; chopped
1 tablespoon minced garlic
1/2 cup sweet onion, chopped
6 1/2 ounce/ about 3 cups uncooked mini lasagna noodles
1 cup frozen bell pepper and onion stir-fry
1 18 ounce package frozen cooked Italian meatballs (of course, you could
make your own favorite meatballs!)
1 1/2 cups shredded mozzarella cheese
2 tablespoons chopped fresh parsley
In a ungreased 13 x 9 inch 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 to do so). Cover tightly with foil; refrigerate at least 8 hours
or overnight.
When ready to bake, heat oven to 350F. Bake casserole, covered, for 45
to 50 minutes.
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.
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