This recipe makes quite a few meatballs making it perfect to take to a potluck dinner. You really don’t even have to make the noodles to go with it. The meatballs and gravy are enough. If you’re making this for just a few people, cut the recipe in half. Check out what they are saying about this recipe over at All Recipes:
“Prepared in a slow cooker, this recipe couldn’t be any easier! Serve over buttery hot cooked noodles and you’ll have a happy crowd!”
This recipe is not only amazingly good, it is just as easy to make. In just a few short hours, you can be pleasing your hungry crowd.
Ingredients
2 (10.75 ounce) cans Campbell’s condensed cream of celery soup
2 (10.5 ounce) cans condensed Campbell’s French onion soup
1 (16 ounce) container Daisy sour cream
6 pounds Great Value frozen Italian-style meatballs
2 (16 ounce) packages uncooked egg noodles
1/2 cup butter
Instructions
In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream. Stir in the meatballs. Cook on high heat for 3-4 hours.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss the pasta with butter.
Serve meatballs and sauce over the cooked pasta.
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Quick Tip: Make your own homemade meatballs.
Thanks again to All Recipes for this classic, mouthwatering recipe.