1 lb. ground beef
1/3 c. herb seasoned stuffing
1/4 c. milk
1 egg
1 tbsp. water
1 tbsp. butter
1 can cream of mushroom soup
1 1/2 c. shredded Cheddar cheese
2 sm. boxes frozen mixed vegetables, partially thawed

Preheat oven to 350 degrees. Use 1 1/2 quart casserole. Combine first 5 ingredients and shape into 18 meatballs. Put butter in skillet and brown meatballs.

Combine soup and cheese in separate bowl. Arrange half of vegetables on bottom of casserole. Place meatballs around side and spoon soup mixture into center, top with remaining vegetables. Cover with foil. Bake 50-60 minutes.