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Tuesday, July 1, 2014

Crock-Pot Meatballs Stroganoff

Dinner doesn't have to be a big production every 
night. Sometimes when I know we'll be having a
  busy day, a little planning ahead assures we'll 
have something good to eat when
 we're tired and the day's work is done.
I usually have all the ingredients in the house, 
so this is a good last minute dinner idea.
 Weighed out 1 lb. of meatballs from a larger bag,
 or just use a 1 lb bag. 
I buy these when they are buy one get one free
 Combine soups, vegetables, and seasonings
 in the crock pot bowl.
 Stir until well mixed.
Dump in the frozen meatballs and stir to coat. 
 Cover and cook on low for 6 hours.
 Stir in the 1 C sour cream and let it heat while 
you cook the noodles and make a salad.
Dinner is served!
 It's time to relax and enjoy, realizing how little
 work you had to do. Serve over cooked flat 
noodles. Add a salad or green vegetable.

Crock Pot Meatballs Stroganoff
1-lb bag frozen meatballs
1 can cream of mushroom soup
1 can beef broth
1/2 chopped onion
1/2-1 C mushrooms, big chop - or 1 can
1 T Worcestershire sauce
1 t tarragon (if you have it)
1/4 t pepper
1 C sour cream
Combine the soup, onion, mushrooms, tarragon
and pepper in the crock pot. Mix well. Add
the meatballs and stir to coat.Cover and cook
on low for 6 hrs. Stir in the sour cream and
heat for 10-20 minutes while you cook the
noodles.   Serves 4
Enjoy!

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