Meatball and Potato Bake

This is a good dish for a cold winter night. It is so easy to make to, we have this with a crusty bread and a salad.

1/4 cup butter

2 cups frozen pearl onions

1 Tbsp. brown sugar

1/2 box (7.2 oz. size) roasted garlic mashed potatoes (1 pouch potatoes and seasoning)

1-1/4 cup hot water

2/3 cup milk

16-oz. frozen

Swedish-style cooked meatballs (about 32 meatballs) thawed

1 jar (12-oz) mushroom-beef gravy

Preheat the oven to 375*F.

In a 10 in. nonstick skillet. Melt 2 Tbsp. butter, add onions and brown sugar, cover and cook 5 minutes, stirring occasionally. Uncover and increase the heat cook 6 to 8 minutes longer, stirring until onions begin to turn golden brown.

Meanwhile in a 1-1/2 qt. bowl, stir potato mix, hot water, milk and remaining butter until moistened. Cover with plastic and microwave on High for 2 to 6 minutes or until hot. Stir gently until blended, whip smooth.

Gently stir meatballs and gravy into onion mixture in skillet, spoon into ungreased 2-1/2 qt. glass casserole dish. Spoon or pipe potatoes around outside edge of mixture.

Bake 35 to 45 minutes or until potatoes are golden brown and set, and mixture is hot and bubbly.


You may use frozen mixed vegetables about 1 cup.