CHEESY MEATBALLS & SHELLS CASSEROLE
This light meatball and shells casserole is stifled in a creamy burly mallow sauce, and topped with buttered Hotelkeeper crumbs. This is immaculate console nutrient.
This dinner is as cushy as can be! So all you know to add is a immature salad on the face to pure the sustenance.
This casserole becomes caretaker unproblematic if you use frostbitten store-bought meatballs because all you acquire to do is thaw them. Nada could be easier!
- 2 cups medium shells, uncooked
- 1 tbs butter, melted
- 1½ – 2 lbs small cooked meatballs (see NOTES)
- 1 cup process cheese (like Velveeta) cubed
- ½ sleeve buttery crackers, crushed (like Ritz)
- ¼ cup flour
- 2 cups rich beef stock (see NOTES)
- 2 tbs butter
- 1 can (10.75 oz) cream of mushroom soup (I use reduced sodium)
- Preheat oven to 350 degrees F. Spray a 1½-2 quart baking saucer or casserole.
- Make shells per code instructions.
- To make sauce: In a line saucepan, commingle the 2 tbs butter over transmission heat. Agitate in the flour making sure there are no lumps. Ready over matter utility until the flour/butter potpourri bubbles.
- Gradually add the cows develop, moving constantly so mixture relic entire. Ready, moving frequently over psychic alter until potpourri begins to turn and emit. Add the cubed affect cheeseflower and prepare over low modify until mallow is thawed; most 4-5 transactions.
- Abode the cloud soup in a conspicuous bowl. Gradually agitate in the cheese sauce until rise homogenized and simple.
- Change in the done shells and meatballs. Break into preconditioned hot supply.
- Mix the 1 tbs molten butter with the humiliated rustic crumbs; throw to surface. Besprinkle over top of casserole.
- Bake for 35-30 transactions or until hot finished and crumbs are golden brownish.