Ingredients
-
1 (10 3/4 ounce) can cream of mushroom soup, cream of onion can also be used
-
1 cup milk
-
1/2 cup sour cream
-
1/2 teaspoon salt
-
1/8 teaspoon black pepper
-
32 meatballs, precooked, frozen, 1/2 ounce each
-
20 ounces red skin white potatoes, refrigerated wedges
-
16 ounces stir fry vegetables, frozen, any combination
Instructions
- In a large bowl combine soup, milk, sour cream, salt, and pepper.
- Stir in the meatballs, potato wedges, and stir fry vegetables.
- Spoon into an ungreased 3 quart rectangular baking dish.
- Bake in a 350 degree oven, covered for about 1 hour or until heated through.