1 lb. lean ground beef
1 egg, beaten
1 onion, diced
½ green pepper, diced
Salt and pepper to taste
(2) 10 3/4-oz. cans cream of mushroom soup
1 ¼ c. water
16- oz. container sour cream
7-oz. pkg. elbow macaroni, cooked
15 ¼-oz. can peas, drained
Mix beef, egg, onion and green pepper in a medium bowl. Add salt and pepper. Shape mixture into small meatballs. Place meatballs in a skillet over medium heat; brown on all sides. Remove from skillet and drain.
Blend together soup, water, sour cream and macaroni in a large bowl. Gently stir in meatballs and peas. Pour meatball mixture into a lightly greased 2-quart casserole dish. Bake, covered, at 350 degrees for 30 to 40 minutes.