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Title: Meatball Tortellini
Categories: Five, Pasta, Beef, Vegetabels
Yield: 6 Servings
12 oz Pkg fully cooked Italian
- meatballs; thawed
2 c Uncooked dried cheese
- tortellini
21 1/2 oz Cream of mushroom soup
- (2 cans); undiluted
2 1/4 c Water
1 ts Creole seasoning
16 oz Bag California-blend
- vegetables; thawed
In a 3 qt slow cooker, combine meatballs and tortellini. In a large
bowl, whisk soup, water, and Creole seasoning. Pour over meatball
mixture; stir well.
Cook, covered, on low 3 to 4 hours or until tortellini are tender.
Add vegetables during last half-hour of cooking.
Recipe by Tracie Bergeron, Chauvin, Louisiana
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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