1 can cream of mushroom soup, low sodium
1 can beef broth, low sodium
1 packet dry onion soup mix
2 tbsps. Steak sauce
1 (2 lb.) bag frozen meatballs
1 (8 0z.) container sour cream
1 (16 oz.) package of egg noodles
In a 5-6 quart slow cooker, mix undiluted soup with beef broth, onion soup mix and steak sauce. Stir well.
Then add in frozen meatballs.
Cover and cook on low for 6-8 hours or on high 3-5 hours.
After meatball mixture has cooked, stir in sour cream.
At this time, put a pot of water on the oven to boil for your egg noodles (make according to package directions.) Drain noodles well when done.
Mix noodles and meatballs together. Or serve meatballs on top of noodles.
1 Package (28 oz) frozen hash brown potatoes, thawed
1 1/2 Cups cheese, shredded, Mexican blend
1 Pound sausage, country style
12 Large eggs
1/2 Cup whole milk
Crumble and brown sausage in skillet. Remove from pan and pat off grease with paper towel.
Beat eggs in mixing bowl.
Spray inside of Crock-Pot® slow cooker with food release spray.
Layer items in Crock-Pot® slow cooker in order of ingredient list. Cook on low for 6 to 8 hours.
Serve with salsa, sour cream, salt and pepper to taste.
2 lbs. ground turkey
1 medium onion, finely chopped
3/4 cup Italian seasoned dry bread crumbs
1/4 cup 2% milk
2 Chicken flavored Bouillon Cubes, divided
1/4 cup all-purpose flour
1 cup low fat sour cream
2 cups water
4 Tbsp. butter, divided
1 cup whole berry cranberry sauce
2 Tbsp. chopped flat-leaf parsley (optional)
Microwave milk with 1 Chicken flavored Bouillon Cube in small microwave-safe bowl at HIGH 20 seconds; stir until dissolved. Combine ground turkey, onion, milk mixture, bread crumbs and eggs in large bowl; shape into 75 (1-1/2 inch) meatballs.
Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat and brown 25 meatballs, turning gently, about 4 minutes; add to slow cooker. Melt 1 tablespoon Spread and brown 25 meatballs; add to slow cooker. Repeat with remaining 1 tablespoon Spread and meatballs.
Spray 6-quart slow cooker with nonstick cooking spray; set aside.
Add water, cranberry sauce and remaining Bouillon Cube to slow cooker. Cook covered on HIGH 3 hours or until meatballs are done.
Combine sour cream with flour with wire whisk. Whisk 1/2 cup liquid from slow cooker into sour cream mixture. Gently stir back into slow cooker; combine well. Cook covered an additional 30 minutes or until thickened. Stir in parsley just before serving.
1 can (14 oz.) marinated artichoke hearts, drained and chopped
1 cup shredded Swiss cheese (about 4 oz.)
1 cup Real Mayonnaise
1 container (8 oz.) sour cream
1 envelope Lipton® Recipe Secrets® Golden Onion Soup Mix
Combine all ingredients in 1-1/2-quart slow cooker.
Cook covered on HIGH 2 hours or until heated through. Stir before serving and serve with your favorite dippers.