Ingredients
1
(14.5-oz.) can diced tomatoes with garlic, oregano and basil, undrained
1
(12-oz.) jar homestyle beef gravy
1
lb. frozen fully cooked Italian meatballs, thawed
1/2
cup coarsely shredded carrot
1
medium green bell pepper, seeded, coarsely chopped
1
cup sliced fresh mushrooms
Preparation
Heat oven to 350°F. In ungreased 12x8-inch (2-quart) baking dish, combine tomatoes and gravy; mix well. Add all remaining ingredients; stir gently to coat with tomato mixture. Cover tightly with foil.
Bake at 350°F. for 50 to 60 minutes or until meatballs are thoroughly heated and vegetables are tender.
