This skillet supper has it all, with meatballs blended with a creamy sauce and potatoes, plus a healthy dose of broccoli. Save money on groceries and use Freezer-Friendly Turkey Meatballs in place of store-bought frozen ones!
cups refrigerated potato wedges (from 1 lb. 4-oz. pkg.)
(10 3/4-oz.) can condensed cream of onion soup
cups Green Giant Select™ Frozen Broccoli Florets (from 1-lb. pkg.)
frozen cooked meatballs (about 12 oz.), thawed
cup sour cream
In 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.
Stir in broccoli and meatballs; simmer 10 to 15 minutes or until broccoli and potatoes are tender, stirring occasionally.
Stir in sour cream; cook just until thoroughly heated, stirring occasionally.
If your family likes green beans or peas, go ahead and substitute either for the broccoli.
Slice up some cantaloupe and honeydew melon to serve with this easy meal. For an even heartier meal, bake Pillsbury® Refrigerated Breadsticks while the dish simmers.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 1/3 Cups
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.