Ingredients

• 1 1/2 cups water
• 2 tablespoons margarine
• 1 (16 ounce) package chicken-flavored stuffing mix (such as StoveTop® Stuffing Mix for Chicken)
• 1 (10.75 ounce) can reduced-fat, reduced-sodium condensed cream of mushroom soup
• 1/4 cup milk
• 1 (1 pound) package frozen turkey meatballs
• 2 cups frozen peas
• 1 cup shredded 2% milk cheddar cheese (such as Kraft®)

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Combine water and margarine in a saucepan; bring to a boil. Stir stuffing mix into margarine mixture. Cover saucepan and remove from heat. Let stand for 5 minutes; fluff stuffing with a fork.
3. Stir cream of mushroom soup and milk together in a 9x13-inch baking dish; fold in meatballs and peas. Sprinkle Cheddar cheese over meatball mixture. Layer stuffing over cheese layer.
4. Bake in the preheated oven until cooked through and cheese is melted, 20 to 25 minutes.