Layered Meatball Bake

1 pkg. [6 oz.] Stove Top Stuffing Mix for Chicken

1 can [103/4 oz.] reduced-sodium condensed cream of mushroom soup
1/4 cup milk
1 pkg. [1 lb.] frozen meatballs 2 cups frozen peas
1 cup Kraft 2% Milk Shredded Reduced Fat Cheddar Cheese

PREHEAT oven to 400°F. Prepare stuffing mix as directed on package for Light Preparation; set aside.

COMBINE soup and milk in 13x9-inch baking dish. Stir in meatballs and peas; sprinkle with cheese. Top with the prepared stuffing.

BAKE 20 to 25 min. or until heated through. Makes 6 servings.

VARIATION: Prepare as directed, substituting 1 can [141/2 oz.) undrained diced tomatoes for the soup, omitting milk and using Italian-flavored meatballs and Kraft Shredded Low­Moisture Part-Skim Mozzarella Cheese.