These meatballs with cream of mushroom and onion soup mix may be slow-cooked, but they'll be sure to make dinner come together pretty quick.
1 package (16 ounce size) frozen precooked meatballs
1 can (10.75 ounce size) cream of mushroom soup (plus water or milk called for on can)
1 envelope dry onion soup mix
Place the frozen meatballs in the crock pot.
In a bowl, mix the soup and milk or water until smooth.
Sprinkle the onion soup mix evenly over the meatballs. Pour the mushroom soup over the meatballs, covering them completely. Do not stir.
Cover the crock pot and cook on low heat for 4 hours or until the meatballs are heated through.
Stir gently before serving. Serve over rice or noodles.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
reviews & comments
August 12, 2013
Super easy! I use low sodium version of the onion soup mix otherwise this gets too salty for us. I serve it with cooked egg noodles and it's a great simple meal that I can just put together fast.