Salisbury Meatball Pasta Crock Pot Recipe:
Ingredients:
- 1 can (10.5 oz) beef broth
- 1 can (10.5 oz) cream of mushroom soup
- Dash of steak sauce
- 1 packet onion soup mix
- Sliced mushrooms (desired amount)
- 1 bag frozen meatballs (about 24 oz)
- 1 packet (0.87 oz) brown gravy mix
- 8 oz egg noodles
Instructions:
- In a crockpot, combine beef broth, cream of mushroom soup, steak sauce, onion soup mix, sliced mushrooms, and frozen meatballs.
- Stir the mixture well to ensure that the meatballs are evenly coated with the sauce.
- Sprinkle the brown gravy mix over the mixture and stir again to incorporate it evenly.
- Set the crockpot on low heat and let it cook for approximately 4 hours. This will allow the flavors to meld, and the meatballs to cook through.
- About 30 minutes before serving, stir in the egg noodles. Make sure they are well submerged in the sauce.
- Continue cooking on low until the egg noodles are tender, stirring occasionally.
- Once the noodles are cooked, adjust the seasoning if necessary and serve the Salisbury Meatball Pasta hot.
- Optionally, you can garnish with fresh herbs like parsley or grated Parmesan cheese.
- Enjoy your delicious and budget-friendly Salisbury Meatball Pasta!
This recipe offers a convenient and flavorful way to enjoy a comforting meal without breaking the bank. Adjust the ingredients and quantities according to your preferences and the number of servings needed
