2 lb. vegetarian meatballs (I used a portobello version)
1 cup vegetable broth
1 sixteen-ounce package mixed vegetables (corn, peas, carrots, beans - sometimes called soup mix)
Idahoan instant mashed potatoes (prepare 4 cups according to package)
Crumble meatballs. Mix with vegetable broth and thawed mixed vegetables. Pour into 9" by 12" (ish) baking dish.
Prepare instant mashed potatoes according to package directions. Top meatball/vegetable mixture. Bake at 350 F for 30 minutes.
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