Prepare to transform your standard morning routine with a tasty new oatmeal flavor. In this quick and easy steel-cut oats, the earthy flavor of rosemary pairs beautifully with the cinnamon and apple scents of fall. It had the perfect amount of sweetness from dried dates, and I adored it with pecans on top.
| Prep Time: | 15 mins |
| Cook Time: | 3 hrs |
| Total Time: | 3 hrs 15 mins |
| Servings: | 24 |
Ingredients
- 2 (10.5 ounce) cans condensed cream of celery soup
- 2 (10.5 ounce) cans condensed French onion soup
- 1 (16 ounce) container sour cream
- 6 pounds frozen Italian-style meatballs
- 2 (16 ounce) packages uncooked egg noodles
- ½ cup butter, softened
Instructions
- Mix together condensed soups and sour cream in a slow cooker until well combined. Stir in meatballs. Cook on High for 3 to 4 hours.
- Fill a large pot with lightly salted water and bring to a boil. Cook egg noodles in boiling water until tender yet firm to the bite, 7 to 9 minutes. Drain.
- Toss cooked noodles with butter in a large bowl until well coated. Serve meatballs and sauce over buttered noodles.
Nutrition Facts
| Calories | 493 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 148 mg |
| Dietary Fiber | 2 g |
| Protein | 26 g |
| Saturated Fat | 11 g |
| Sodium | 592 mg |
| Sugars | 2 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
This is always in the rotation at my house. I have two teenage boys and I make the 6lb of meatball recipe. Only lasts 2 days
This recipe super easy. The only thing I change was I made my own meatball out of ground chicken.
Made this for a quick dinner. 350° for 45-55 minutes. Egg noodles. The Hubster and I loved it. A keeper. Adding mushrooms. Lots of them. Maybe a red pepper.
I have made this several times, following the recipe except to add some garlic powder and black pepper, and we love it. I am making it now but our store was out of French Onion soup so I substituted Cream Of Onion. I hope it’s just as good. P.S. I read many reviews and a lot of people changed this recipe to the point it is not the same recipe at all. One person used 2 cans Cream Of Mushroom, beef broth and put in fried onions…that is not even this recipe! Why rate this one if you are not using the recipe here? I do not understand this.
This was fantastically easy but tastes like you spent hours slaving away! Very creamy and the onion soup provides plenty of flavor. Excellent as written. The second time I made it, I made my own Swiss meatballs (which totally destroys it being so easy) and I also added a dollop of sour cream on top for presentation. Thank you Anna!
This is the first review I have given although I have made several recipes from this site. My mother always told me if you can’t say something nice, say nothing at all. I made it exactly as written but halved the recipe as I was only cooking for three people. I loved this, my picky husband loved this and my 92 year old mother raved about this dish. I will surely make this again and again.
Easy and quick! Made this half a dozen times now; adding in lots of garlic, parsley and black pepper. I buttered the noddles just a tad to keep them from tasting dry. My husband likes it a lot and our super picky child eats it w/out much whining! I cut the recipe in half and there are leftovers after feeding my hubs and two kids. I serve it with a side of cooked broccoli, peas or green beans.
yum!
I cut down the recipe for the two of us. One pound of meat, two cans of mushroom soup and 1 can of low sodium beef broth. Mixed the g. meat with a little salt,pepper, and allspice, panko bread crumbs and one egg. Made up the meat balls and cooked the meatballs in microwave on reheat. They were cooked half way. Added them to the mushroom soup and beef broth in the slow cooker and cooked on high for two or three hours. Was very good over egg noodles. The allspice gave it a Swedish meatball flavor. It was ready when I got home from the grocery store. Thats all I had to do was cook up the egg noodles.
So good! It’s a definite comfort food kind of meal.
This is really good! Made this for picky children and neighbors and it was a big hit. I made my own condensed soup base and added a bag of frozen broccoli. Yummy! Reheated well too.
I loved how easy and simple this recipe was. I used one pound frozen meatballs, one can of each soup, and a quarter cup of sour cream. I dumped it all in a slow cooker (even the frozen meatballs) for 5 hours and added sour cream after I turned off the slow cooker. Served over buttered linguini….yum!
Loved it. I didn’t have sour cream but took a chance on it and it was still great. I also cut the recipe in half
I read other reviews and cut it in half and it still made A LOT! I used 1.5 pounds of meatballs and substituted cream of mushroom for cream of celery. I also added fresh cooked mushrooms. It was delicious!!
These were excellent. I used cream of mushroom rather than cream of celery, just a personal preference. A very tasty dinner that I served along with a garden salad. Great for summertime cooking, using crock pot.
Easy to make and it was a huge hit!
Super easy, I substitute cream of celery with cream of mushroom.
I was very hesitant to try this after seeing the ingredients. I’m so glad I made it. Followed recipe exactly except omitted butter on the egg noodles. Our new favorite. Kids request it all the time now. Will be making again soon. Thanks for sharing!!!
Well, I also halved it and subbed cr of mush instead of the cr of celery. I thought it was good. My boys didn’t really say anything and didn’t go back for seconds either. But i would say its worth making again.
I made this for a potluck one weekend and everyone raved about it. Incredible flavor and super easy to throw everything in the slow cooker!
This recipe was very good and quite tasty. Everyone in the family enjoyed eating this dish. I will be making this dish again and putting it in the family’s rotation. Update: I still continue to make this very enticing dish for my family. 09/28/2019