Ingredients:
1 (32 ounce) cans cream of mushroom soup
16 ounces milk
1 lb frozen meatballs
16 ounces egg noodles, cooked
Directions:
In a medium sized saucepan, mix soup with milk.
(I use a whisk to get all lumps out.) Once that is creamy, add the frozen meatballs.
Cover and cook on low/medium until meatballs are heated through, scraping bottom of pot regularly to avoid burning.
Serve over cooked egg noodles.
Servings: 4
Time preparation: 5 min.
Time total: 35 min.