Saucy Stroganoff-Style Meatballs

We tried this one last week and it got rave reviews from two of my three kids. The third one doesn't like mushrooms. Well, you can't please everyone!

Saucy Stroganoff-Style Meatballs

Ingredients:
1 10-1/4-ounce can condensed golden mushroom soup
1/2 C dairy sour cream
1/2 C milk
1/4 C dry white wine or beef broth (I used the latter)
2 Tbsp all-purpose flour
32 to 36 frozen cooked meatballs (I used turkey meatballs)
1 4-ounce can (drained weight) sliced mushrooms, drained
hot cooked noodles

Directions:
1. In a large saucepan combing golden mushroom soup, sour cream, milk, white wine or beef broth, and flour. Add meatballs and mushrooms.

2. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until meatballs are heated through, stirring occasionally. Serve over noodles.

Creamy Meatball Casserole

This one was another hit with the kids!

Creamy Meatball Casserole

Ingredients:
1 10-3/4-ounce can condensed cream of mushroom or cream of onion soup (my store doesn't carry cream of onion soup so you can guess which one I used!)
1 C milk
1/2 C dairy sour cream
1/2 tsp salt
1/8 tsp black pepper
32 frozen cooked meatballs (I used turkey ones. Also, I suppose you could make your own and freeze them ahead of time -- they do need to be frozen for the recipe.)
1 20-ounce package refrigerated red-skinned potato wedges (I couldn't find these anywhere so I bought fresh red-skinned potatoes and wedged them.)
1 16-ounce package frozen loose-pack stir-fry vegetables (any combination -- I used the Chinese variety)

Directions:
1. In a large bowl stir together cream of mushroom soup, milk, sour cream, salt, and pepper. Stir in meatballs, potato wedges, and vegetables. Transfer to an ungreased 3-quart rectangular baking dish.

2. Bake, covered, in a 350°F oven about 1 hour or until heated through.