Creamy Meatballs And Potatoes Recipe

Ingredients

2

cups refrigerated potato wedges (from 1 lb. 4-oz. pkg.)

1

(10 3/4-oz.) can condensed cream of onion soup

1/4

cup water

2

cups frozen broccoli florets (from 1-lb. pkg.)

24

frozen cooked meatballs (about 12 oz.), thawed

1/4

cup sour cream

Preparation

In 12-inch nonstick skillet, combine potatoes, soup and water; stir gently to mix. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.

Stir in broccoli and meatballs; simmer 10 to 15 minutes or until broccoli and potatoes are tender, stirring occasionally.

Stir in sour cream; cook just until thoroughly heated, stirring occasionally.

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