1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 cup frozen peas
1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
1 tsp. paprika
2 Tbsp. chopped fresh parsley
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Let's Make It
Place meatballs in slow cooker sprayed with cooking spray; top with carrots and onions. Whisk flour, broth and A.1. until blended. Add to ingredients in slow cooker; stir. Cover with lid.
Cook on HIGH 2-1/2 hours. After about 2-1/4 hours, cook potatoes and mash as directed on package, substituting sour cream for the milk and butter.
Stir peas into ingredients in slow cooker; top with potatoes. Cook, covered, 30 min.
Top with cheese. Let stand, covered, 10 min. Sprinkle with paprika and parsley.
Add 1 cup frozen corn to ingredients in slow cooker along with the peas.
Use a disposable slow-cooker liner - no soaking or scrubbing required.
Prepare using 1 pkg. (26 oz.) frozen mini meatballs or 1 pkg. (24 oz.) turkey meatballs.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
9 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.