Monday, March 9, 2009

#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
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
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.

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.

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.

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.