2 lbs. frozen fully cooked meatballs 1 small pkg. baby carrots 1 onion, chopped 3 cloves garlic, chopped 2 Tbsp. olive oil 2 cups sliced mushrooms 1 10-oz. can low sodium cream of mushroom soup with garlic 1/2 cup milk 1/2 tsp. nutmeg 1 tsp. marjoram 1 tsp. onion salt 1 16-oz. pkg. frozen tiny baby early peas, thawed 1 container refrigerated mashed potatoes 1/2 cup grated Parmesan cheese
Bake meatballs as directed on package. Set aside. In small saucepan, cook baby carrots in water to cover until barely tender. Drain and set aside.
In heavy saucepan, saute onion and garlic in oil until tender. Add mushrooms and cook and stir 3 minutes. Stir in canned soup, milk, nutmeg, marjoram, and onion salt. Gently stir in cooked meatballs, thawed peas, and cooked carrots. Pour into 3 qt. casserole dish.
Prepared mashed potatoes as directed on package, adding Parmesan cheese. Spoon dollops around the edge of the casserole.
Bake at 400 degrees for 25-35 minutes, until potatoes are browned and casserole is bubbly. Serves 8-10 Jay