1- 20 oz pkg refrigerated red-skinned potato wedges
1- 16 oz pkg. loose-pack frozen stir-fry vegetables (any combination)
2- 10 3/4 oz cans condensed cream of mushroom or cream of onion soup
1 cup water
1/8 tsp black pepper
1/2 cup dairy sour cream
In a 4-5 qt slow cooker combine thawed meatballs, potato wedges, and vegetables. In a medium bowl combine mushroom or onion soup, the water, and pepper. Pour over meatball mixture in slow cooker. Cover and cook on low heat setting for 5 to 7 hours or on high heat setting for 2 1/2 to 3 1/2 hours.
Carefully remove 1/4 cup of the cooking liquie from slow cooker. In a small bowl stir the 1/4 cup hot cooking liquid into the sour cream. Stir sour cream mixture into mixture in slow cooker.
Makes 6 servings.
