This week's recipe contest winner was another huge hit with my family and I'm excited to share it! I've been working like crazy at my (real) job, with not a lot of time for much else- so a Crock Pot recipe was just perfect for this week.
Submitted by Mandy Smith, via her mom, Pam Smith, this creamy meatball recipe is quick, simple and very tasty-I had to watch to keep my husband out of the Crockpot while these were cooking! This recipe made a lot - enough for two meals, with leftovers for lunches and lots of pilfering directly from the Crockpot :)
Ingredients:
1 large green pepper
1 large onion
1 stick of butter
2 small cans Campbell's Tomato Soup
1 can Campbell's Cream of Mushroom soup
1 can evaporated milk
Add 4 bags of Armour original meatballs (each bag is 28)
Directions:
Dice onions and peppers and cook with butter in saucepan until onions are translucent and peppers are soft. Add onion/pepper mixture, soups, and evaporated milk to the Crockpot and stir. Add meatballs and stir to combine. Cook in Crockpot at least 4 hours on High or 6 hours on low- stirring once per hour to avoid burning. Enjoy!
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