Easy Meatball Pasta Bake
Steamed Green Beans
- ½ (7-oz) pkg elbow macaroni
- 1 (10.5-oz) can cream of mushroom soup
- ⅔ cup low-sodium chicken broth
- 1 (8-oz) carton sour cream
- ½ (20-oz) pkg frozen meatballs, thawed
- Preheat oven to 350°F. Cook pasta according to package directions; drain and place in a large bowl.
- Stir in soup, broth, and sour cream. Stir in meatballs.
- Spoon mixture into a lightly greased 8-inch baking dish. Cover and bake 30 to 40 minutes or until hot and bubbly.
- ½ (12-oz) pkg frozen fine green beans
- 1 Tbsp olive oil
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp pepper
- Cook green beans according to package directions. Toss with oil, garlic powder, salt, and pepper.
|
Main |
Side |
Total |
| Servings |
3
|
3
|
|
| Fat (g) |
36 |
5 |
41 |
| Sat. Fat (g) |
17 |
1 |
18 |
| Protein (g) |
24 |
1 |
25 |
| Carb (g) |
43 |
5 |
48 |
| Fiber (g) |
4 |
2 |
6 |
