Simple Swedish Meatballs

• 1 tablespoon butter
• 1 pound sliced fresh mushrooms
• 1 can (14-1/2 ounces) reduced-sodium beef broth
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 1 envelope Lipton beefy onion soup mix
• 1 package (24 ounces) frozen fully cooked Swedish meatballs or 1 package (26 ounces) frozen fully cooked homestyle meatballs
• 2/3 cup sour cream
• 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
• Optional: Hot cooked noodles or mashed potatoes

1. In a large skillet, heat butter over medium-high heat; saute mushrooms until tender, 4-5 minutes. Transfer to a 4-qt. slow cooker. Stir in broth, cream of chicken soup and soup mix. Stir in meatballs. Cook, covered, on low until flavors are blended, 5-6 hours.
2. Stir in sour cream and parsley. Cook, covered, until heated through, about 15 minutes. If desired, serve with noodles or mashed potatoes.

butter, mushrooms, beef broth, condensed cream, onion soup, swedish meatballs, sour cream, parsley, noodles

Taken from www.tasteofhome.com/recipes/simple-swedish-meatballs/ (may not work)