1 lb. ground chuck
1/3 c. herb seasoned stuffing mix
1 egg
1 tbsp. water
1/4 c. nonfat dry milk
1 tbsp. butter
1 can cream of mushroom soup
1 1/2 c. shredded cheddar cheese
2 pkgs. frozen mixed vegetables, partially thawed

Lightly combine first 5 ingredients. Shape into 18 balls. In skillet melt butter; brown meat balls slowly. Combine soup and cheese. Arrange 1/2 of vegetables on bottom of casserole. Place meat balls around sides. Spoon soup mixture into center, then remaining vegetables.

Cover with foil. Bake 50-60 minutes at 350 degrees. To shorten baking time, cook vegetables without salt. Complete casserole and bake 30 minutes.