Creamy Meatballs and Potatoes

2

cups refrigerated potato wedges (from 1 lb. 4-oz. pkg.)

1

(10 3/4-oz.) can condensed cream of onion soup

1/4

cup water

2

cups Green Giant Select® Frozen Broccoli Florets (from 1-lb. pkg.)

24

    frozen cooked meatballs

1/4

cup sour cream

1 In 12-inch nonstick skillet, combine potatoes, soup and water; stir gently to mix. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.

2 Stir in broccoli and meatballs; simmer 10 to 15 minutes or until broccoli and potatoes are tender, stirring occasionally.

3 Stir in sour cream; cook just until thoroughly heated, stirring occasionally

frozen cooked meatballs (about 12 oz.), thawed