Creamy Meatballs and Potatoes

Creamy Meatballs and Potatoes
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  1. 2 cups refrigerated potato wedges (from 1 lb. 4-oz. pkg.)
  2. 1 (10 3/4-oz.) can condensed cream of onion soup
  3. 1/4 cup water
  4. 2 cups Green Giant Select® Frozen Broccoli Florets (from 1-lb. pkg.)
  5. 24 frozen cooked meatballs (about 12 oz.), thawed
  6. 1/4 cup sour cream
  1. 1In 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.
  2. 2Stir in broccoli and meatballs; simmer 10 to 15 minutes or until broccoli and potatoes are tender, stirring occasionally.
  3. 3Stir in sour cream; cook just until thoroughly heated, stirring occasionally.