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!

My other recipes that use tarragon:
 Bearnaise Sauce,
 Homemade 1000 Island Dressing
Used in: Ruben Sandwiches,
Marshall Field's Special Sandwich
BLT, and BALT Sandwiches.
Wedge Salad

Links: Savvy Southern Style,
Coastal Charm, A Stroll Thru Life