Italian Meatball And Biscuit Casserole Bake
This Italian Meatball and Biscuit Casserole Bake is an easy dinner recipe made with meatballs, a canned refrigerator biscuits, pasta sauce and cheese!
Servings: 6 Servings
Calories: 659kcal
Ingredients
- 1 pound fresh or frozen meatballs
- 1 pint of fresh mushrooms
- 1 small yellow onion chopped
- 1 can refrigerated biscuits
- 1 jar or can of spaghetti sauce divided
- 2 cups shredded cheese divided
- 1 tbsp. fresh chopped garlic
- 2 tbsp. Italian seasoning divided
- 1/4 cup chopped fresh parsley
Instructions
- Preheat oven to 375.
- Cook meatballs according to package instructions. Set aside.
- In a medium skillet, brown mushrooms and onions for 3 minutes. Add 1 tsp. Italian seasonings and garlic. Cook for 1 additional minute. Set aside.
- Spray 13x9-inch baking dish with nonstick cooking spray. Add a thin layer of sauce to bottom of dish.
- Cut Carando® Abruzzese Italian Meatballs in half. Add into a bowl with mushrooms and onions. Add 1 cup spaghetti sauce. Stir together. Arrange in baking dish. Sprinkle 1 cup of cheese.
- Open biscuits and cut into 8 pieces. Arrange pieces over meatballs.
- Sprinkle remaining 1 tsp. Italian seasonings over biscuits. Pour remaining sauce over biscuits and sprinkle remaining 1 cup of cheese over mixture.
- Bake for 35-40 minutes until biscuits are golden brown.
- Take out of oven and sprinkle fresh parsley over casserole. Serve and enjoy!
Nutrition
Serving: 1g | Calories: 659kcal | Carbohydrates: 52g | Protein: 30g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Cholesterol: 85mg | Sodium: 1546mg | Potassium: 1108mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1045IU | Vitamin C: 15mg | Calcium: 344mg | Iron: 7mg