Meatball & Vegetable Stew in Crock Pot

A very easy & delicious filling, wintry stew, made even easier by using the Crock-Pot. I was hesitant about the mushroom gravy addition, but it makes a great flavorful sauce. Adapted from Better Homes & Gardens cookbook

• Ready In: 6 hrs 15 mins
• Serves: 6

Ingredients

• 1 (16 ounce) package  frozen cooked  meatballs (*I like Italian style, but any will do)
• 8  ounces  frozen mixed vegetables (*I like Italian-style, with broccoli, red peppers, etc)
• 1 (12 ounce) jar  mushroom beef gravy
• 1 (14 1/2ounce) can diced tomatoes, with italian flavoring or 1 (14 1/2ounce) can garlic, undrained
• 1⁄3 cup water
• 1 1⁄2 teaspoons dried basil, crushed
• 1  teaspoon garlic powder
• 1  cup frozen corn or 1 (29 ounce) can corn, drained
•  chopped mushroom (optional)
•  parmesan cheese

Directions

1. In 4-quart crock pot, place frozen meatballs and frozen vegetables. In a bowl, stir together tomatoes, gravy, water and seasonings; pour over meatballs & vegetables.
2. Cover and cook on low-heat for 6-8 hours or high-heat for 4 hours.
3. Add corn and mushrooms, if using (I use jarred OR fresh) about 30 min before serving.
4. I usually sprinkle a little parmesan cheese on top of each serving.