This is a dish that my husband made several weeks ago that I had wanted to blog about right away but with the holidays and all time just got away from me. I couldn't believe how simple this was to make and how delicious it turned out. It's one of those recipes you can change around a bit and flavor it to your liking. He doubled the recipe and we had quite a bit of it. My son enjoyed it several nights and never tired of it. It's definitely kid friendly and also wonderful for a pot luck and can feed quite a few people without being expensive or difficult to make. He found this recipe in Woman's World. Lucky me, he loves their recipes and always picks up the new issues! Great magazine and cheap price too!
1 8 oz package of egg noodles
1 can (10 3/4 oz) cream of mushroom soup
1 onion, chopped, about 1 cup
1/2 tsp dried thyme
32 oz frozen cocktail meatballs, 12 oz thawed
1 pkg (10 oz) frozen peas, thawed
Cook noodles according to package directions. Drain; reserve. Combine soup and 1 1/2 cups water. In a large nonstick skillet, heat 1 Tbs oil over medium high heat. Add onion, thyme, 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring, until softenend and browned, 8 minutes. Add soup mixture, then meatballs and peas. Bring to boil; reduce heat to medium low. Cook, stirring occasionally, until heated through and peas are tender, 10 minutes. Stir in noodles. Cook, stirring, until heated through, 1-2 minutes.
At this point my husband decided to put all of this into a large baking dish and top with cheese and bake for about 15 minutes at 350 degrees F. The recipe doesn't call for this but it is so much better with all the cheese on top!