Wednesday, September 1, 2010
Meatballs over Buttered Noodles
1 (10.75 ounce) can condensed cream of celery soup
1 (10.5 ounce) can condensed French onion soup
2 cups sour cream
3 pounds frozen Italian-style meatballs
1 (16 ounce) package uncooked egg noodles
1/4 cup butter
1/3 cup Parmesan cheese
1.In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream. Stir in the meatballs. Cook on high heat for 3-4 hours.
2.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss the pasta with butter and Parmesan cheese. Serve meatballs and sauce over the cooked pasta.