Easy and Yummy Meatballs over Buttered Noodles

“Too Easy and too yummy!”
READY IN:
4hrs 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 (10 3/4 ounce) cans condensed cream of celery soup
  • 2 (10 1/2 ounce) cans condensed French onion soup
  • 1 (16 ounce) container sour cream
  • 6 lbs frozen italian-style meatballs
  • 2 (16 ounce) packagesuncooked egg noodles
  • 12 cup butter

Directions

  1. In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream. Stir in the meatballs. Cook on high heat for 3-4 hours.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss the pasta with butter. Serve meatballs and sauce over the cooked pasta.

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