Anna's Amazing Easy Pleasy Meatballs over Buttered Noodles
Ingredients
- 2 (10.5 ounce) cans condensed cream of celery soup
- 2 (10.5 ounce) cans condensed French onion soup
- 1 (16 ounce) container sour cream
- 6 pounds frozen Italian-style meatballs
- 2 (16 ounce) packages uncooked egg noodles
- ½ cup butter, softened
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Instructions
- Mix together condensed soups and sour cream in a slow cooker until well combined. Stir in meatballs. Cook on High for 3 to 4 hours.
- Fill a large pot with lightly salted water and bring to a boil. Cook egg noodles in boiling water until tender yet firm to the bite, 7 to 9 minutes. Drain.
- Toss cooked noodles with butter in a large bowl until well coated. Serve meatballs and sauce over buttered noodles.
Source
Original recipe: View Original