Creamy Meatballs and Potatoes
Great casserole for a busy night, this recipe puts together ingredients you can have ready in your freezer to pull out and put together! Potatoes, broccoli, meat balls and soup, with a touch of sour cream) combine to make a tasty dinner!
- 2 cups refrigerated potato wedges, 1 pound to 4 ounce package
- 1 can condensed cream of onion soup, 10 3/4-ounces
- 1/4 cup water
- 2 cups Green Giant Select™ Frozen Broccoli Florets, 1 pound package
- 24 frozen cooked meatballs, thawed about 12 ounces
- 1/4 cup sour cream
Cooking time 25mins
Adapted from bettycrocker.com
In 12-inch nonstick skillet, combine potatoes, soup and water; stir gently to mix. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.
Stir in broccoli and meatballs; simmer 10 to 15 minutes or until broccoli and potatoes are tender, stirring occasionally.
Stir in sour cream; cook just until thoroughly heated, stirring occasionally.