20 freezer meatballs 1 (10 3/4 oz.) can cr. of celery soup or 1 (10 3/4 oz.) can cr. of mushroom soup 1 (10 oz.) pkg. frozen peas with pearl onions 1 (4 oz.) can sliced mushrooms 1 t. Worcestershire sauce 1/2 t. dried marjoram, crushed 1/4 c. milk 1/2 c. dairy sour cream hot cooked noodles
In lg. saucepan, combine frozen meatballs, soup, peas, undrained mushrooms, Worcestershire, and marjoram. Stir in milk. Cover; simmer 20 min. until hot. Blend about 1 c. hot mixture into sour cream. Return to hot mixture. Heat through (do not boil). Serve over noodles. Makes 4 servings.
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