This is really easy casserole to prepare specially
if you have the meatballs already made.
Click here on how to make meatballs.
You can make the meatballs ahead of time....
even waaaay ahead of time then freeze them.
Before using them in this recipe, just thaw them out in microwave.
3 lbs. cooked meatballs (recipe here)
2 medium carrots, peeled and sliced
2 stalks celery, sliced
1 can condensed mushroom or celery soup
1 can condensed chicken soup
1 can water ( use soup can to measure with)
1 cup whipping cream or heavy cream
1 envelope beefy onion soup mix, (Lipton)
1 tsp. dried oregano
1 tsp. dried chives
dash of fresh grated nutmeg or ground nutmeg.
MAKE THE SAUCE:
then stir in the dry soup mix (Lipton).
Mix in the oregano, chives and nutmeg.
Put the meatballs, veggies and the sauce in a crockpot.
Cover and cook on low.
and come back to a nice hot meal waiting for you.
Put the meatballs, veggies and the sauce in a non-stick pot.
Cover and simmer over low heat, stirring occasionally, for 1 to 1 1/2 hours,
or until the potatoes are nice and tender.
Put the meatballs, veggies and the sauce into a large baking dish (15"x10"x 2")
Cover with aluminum foil and bake in a 325 degrees oven for 1 to 1 1/2 hours.