Categories: main course

Ingredients

• 2 cups shredded Cheddar Cheese (8 oz)
• 1 cup sour cream
• 1/2 tsp dried Italian seasoning
• 1/2 tsp peppered seasoned salt
• 1 can condensed cream of celery soup
• frozen meatballs
• 1 pkg shredded potatoes o'brien

Directions

1. Spray 2 quart baking dish with cooking spray.

2. In medium bowl, mix potatoes, 1 1/2 cups of the cheese, the sour cream, Italian seasoning, peppered seasoned salt and soup. Spread in baking dish. Cover tightly with foil. Bake 30 minutes.

3. Uncover, arrange meatballs in rows over potatoes, pressing in slightly. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 20 to 25 minutes longer or until golden brown and hot in center.

4. The potato mixture can be prepared, covered with foil and refrigerated overnight. Bake covered at 350 for 45 minutes. Arrange meatballs in rows over potatoes; press in slightly. Sprinkle with remaining 1/2 cup cheese. Bake uncovred 20 to 25 minutes longer or until golden brown and hot in center.

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