I found this in a cookbook called The Pan That Can. It uses a 9X13 pan for most of the recipes.
1 10 oz can cream of mushroom soup
1 c. milk
1/2 c. sour cream
1/2 tsp. salt
1/4 tsp. pepper
32 frozen meatballs
1 20 oz. package refrigerated red-skinned potato wedges Okay so I am too cheap and hurried to find these. I just scrubbed and wedged 8 small red skinned potatoes.
1 16 oz. pkg. loose pack frozen stir fry vegetables-any combination
Mix soup, milk, sour cream, salt and pepper. Add the rest. Bake at 350 * for about an hour or until heated through.
Unsolicited Comments:
I guess this is solicited, because it is from me. I loved it. It was easy and tasty. A great meal for a cold January evening. The red potatoes worked great. I actually cooked it for about 20 minutes longer, maybe that is why it worked. Hayden and Carter said it was okay. They didn't rave over it....but then do they ever?
2 comments:
Marinda made this for us and it was delicious! My only suggestion would be to make the potatoes a bit smaller. Instead of wedges I would cube it.
I should have bought smaller potatoes too. But, yes it was good.
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