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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 6 |
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I combined some favorite staples from our freezer and pantry to come up with this easy dish, writes Tracie Bergeron, Chauvin, Louisiana. It has few ingredients and little preparation. Ingredients:
1 package (16 ounces) frozen california-blend vegetables, thawed |
1 package frozen fully cooked italian meatballs (12 ounces), thawed |
2 cups uncooked dried cheese tortellini |
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted |
2-1/4 cups water |
1 teaspoon creole seasoning |
Directions:
1. In a 3-qt. slow cooker, combine the vegetables, meatballs and tortellini. In a large bowl, whisk the soup, water and Creole seasoning. Pour over vegetable mixture; stir well.
2. Cover and cook on low for 3-4 hours or until the tortellini and vegetables are tender. Yield: 6-8 servings.
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