#89_ Swedish Meatball Casserole

Scrumptious Swedish Meatballs Casserole

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.

Recipe for Swedish Meatballs:

3 lbs. cooked meatballs (recipe here)

3 medium potatoes, peeled and sliced into cubes
2 medium carrots, peeled and sliced
2 stalks celery, sliced
Sauce:
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:

In a bowl mix the soups, water and the cream together
then stir in the dry soup mix (Lipton).
Mix in the oregano, chives and nutmeg.

CROCKPOT METHOD:
Put the meatballs, veggies and the sauce in a crockpot.
Cover and cook on low.

This will take about 5-6 hours.

You can go shopping or go see 2 movies
and come back to a nice hot meal waiting for you.

STOVE TOP METHOD:
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.

OVEN METHOD:
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.