4.5/5
(11 Votes)
Ingredients
- 1 can Campbell’s cream of mushroom (or chicken) soup, low sodium
- 1 can College Inn beef broth, low sodium
- 1 packet Lipton’s dry onion soup mix
- 2 tbsps. A1 Steak sauce
- 1 (2 lb.) bag frozen meatballs
- 1 (8 0z.) container Daisy sour cream
- 1 (16 oz.) package of egg noodles
Preparation
Step 1
In a 5-6 quart slow cooker, mix undiluted soup with beef broth, onion soup mix and steak sauce, stir well.
Add in the frozen meatballs. Cover and cook on low for 6-8 hours or on high 3-5 hours.
When cooked, stir in sour cream.
Cook noodles according to package directions, drain.
Mix noodles and meatballs together or serve meatballs on top of noodles.