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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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