Creamy Meatballs and Noodles
1 lb cooked meatballs (homemade or frozen, just thaw if they’re frozen)
1 can cream of celery soup
1 can condensed French Onion soup
4 oz can sliced mushrooms, drained (or fresh mushrooms)
1 teaspoon of minced garlic
1 cup sour cream
cooked noodles or fettucine
Put the meatballs in a crockpot. Mix the two soups, mushrooms and garlic; pour over the meatballs and mix. Cook on HIGH for about 3 hours or LOW 4-5 hours, stir once or twice to help prevent sticking. Just before serving stir in the sour cream and heat through, then serve over noodles or fettucine.