Easy Meatball Pasta Bake
Zucchini and Corn Medley
Ingredients
- ½ (7-oz) pkg elbow macaroni
- 1 (10.75-oz) can cream of mushroom soup
- ¾ cup chicken broth
- 1 (8-oz) carton sour cream
- ½ (20-oz) pkg frozen meatballs, thawed
Instructions
- 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. Add meatballs, stirring to combine.
- Spoon mixture into a greased 11-x 7-inch baking dish. Cover and bake 30 to 40 minutes or until hot and bubbly.
Side Dish Ingredients
- 2 zucchini, chopped
- 2 cloves garlic, minced
- 2 Tbsp olive oil (or use butter)
- ¾ cup frozen corn kernels, thawed
- ¼ tsp dried basil
Side Dish Instructions
- Sauté zucchini and garlic in hot oil in a large skillet over medium-high heat 2 minutes or until lightly browned.
- Stir in corn, and cook 3 to 4 minutes or until thoroughly heated. Sprinkle with basil and salt and pepper to taste.
Kid-Friendly Meal Plan
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