Swedish Meatballs

• 2 lbs ground beef
• 1/4 cup corn flake crumbs
• 1/4 cup minced onion
• 2 eggs, lightly beaten
• 1 teaspoon celery salt
• 1/2 teaspoon garlic powder
• 1 cup sliced mushrooms
• 2 (10 ounce) cans cream of mushroom soup
• 1/2 cup evaporated milk
• 1 tablespoon Worcestershire sauce

1. Mix beef, corn flakes, onions, egg, celery salt and garlic powder. Mix well and shape into 1 inch balls. Brown on all sides in a hot skillet.
2. Place meatballs and mushrooms in slow cooker.
3. Mix soup, milk and Worcestershire sauce. Pour over meatballs. Cover and cook on high for 1 hour. Stir.
4. Reduce heat to low for 3 hours. Remove from slow cooker and allow to cool.
5. Place in freezer bag, label and freeze.
6. To serve: thaw. Heat until sauce is smooth, hot and bubbly and meatballs are hot. Serve over hot buttered noodles.

ground beef, flake crumbs, onion, eggs, celery salt, garlic powder, mushrooms, cream of mushroom soup, milk, worcestershire sauce

Taken from www.food.com/recipe/swedish-meatballs-510773 (may not work)