Thursday, May 23, 2019

Creamy and Super Easy GHG's Meatball Casserole

Creamy and Super Easy BGH's Meatball Casserole is combined with red-skin potatoes and stir-fry vegetables to make a hearty main dish.  Makes a great weekday meal for the whole family. Serves 6 Total Time: 1 hour 15 minutes


1 10.75 oz can of Cream of Mushroom soup or Cream of Onion soup
1 cup milk
1/2 cup sour cream
1/2 teaspoon salt
1/8 teaspoon pepper
1 lb 4 oz red-skinned potatoes, cut into wedges 
1 16 oz pkg (32) frozen cooked meatballs
1 16 oz pkg frozen stir-fry vegetables, any combination


Preheat oven to 350F.  Cook the meatballs according to the package instructions. In a large bowl combine the soup, milk, sour cream, salt and pepper, Stir in the potato wedges, cooked meatballs and frozen vegetables. Mix to coat well.  Transfer to an ungreased 3qt rectangular baking dish. Bake, uncovered, for about an hour or until heated through. Yum Yum!

Want to make your own meatballs?  Check out this recipe:  Homemade Pork and Beef Meatballs

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