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Meatball Divan

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Ingredients

2 tablespoons butter
1 large onion, chopped
4 cloves garlic, minced
1 (16 ounce) bag frozen broccoli florets, thawed
1 (16 ounce) package frozen baby peas, thawed
8 slices bacon, crisply cooked and crumbled
1 (16 ounce) package frozen precooked meatballs, heated
4 cups cooked brown rice
2 (16 ounce) bottles Alfredo sauce
1 cup heavy cream
1 cup sour cream
3 cups shredded Havarti cheese
1/3 cup grated Parmesan cheese

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Meatball Divan

  • Serves 6
  • Easy

About This Recipe

One of the things I love to do in the kitchen is to think about how to take a classic recipe and change it. I have made Chicken Diane into a soup; I have turned Buffalo Chicken Wings into a Pizza, and I made Beef Stroganoff into a sandwich!

This recipe takes Chicken Divan and adds meatballs instead. That makes the recipe much easier, since I used frozen precooked meatballs, and it adds a lot of flavor.

Chicken Divan is a classic recipe, made from chicken and broccoli in a creamy sauce, usually served over rice. I just substituted meatballs for the chicken, added some bacon and cheese (of course), and added brown rice to the casserole.

And this recipe makes two casseroles! That means you can refrigerate or freeze one and bake it later, when you’re too tired to cook. There’s nothing like having a casserole completely made and on hand to make you feel secure. If you froze one, let it thaw in the fridge overnight. Any chilled casserole should bake for an extra 10-15 minutes.

This recipe is simple enough for a weeknight, but good enough to serve to company. Serve it with a nice green salad with a fresh salad dressing, and some toasted garlic bread (or Cheesy Toasted Bread Sticks).

Enjoy every bite.

Steps

1
Done

Preheat the oven to 375°F. Spray two 13" x 9" baking dishes with nonstick baking spray and set aside.

2
Done

In a large skillet, melt the butter over medium heat. Add the onion and garlic and cook for 4 to 5 minutes, stirring frequently, until tender.

3
Done

Add the broccoli and baby peas and reduce the heat to low. Simmer for 5 to 7 minutes.

4
Done

Meanwhile, divide the bacon and meatballs among the prepared pans and mix.

5
Done

In a saucepan, combine the Alfredo sauce, cream, and Havarti and heat over low heat until the cheese melts, stirring occasionally.

6
Done

Now divide the vegetables from the skillet to the pans with the meatballs and bacon. Pour the sauce over all and stir to coat. Sprinkle with the Parmesan cheese. Cover and refrigerate or freeze one of the casseroles.

7
Done

Bake for 40 to 50 minutes or until the casserole is bubbling and the top starts to brown. (For a chilled casserole, add 10-15 minutes to the baking time.)

lindaBest

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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