Meatballs in Mushroom Sauce |
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Prep Time: 3 Minutes Cook Time: 15 Minutes |
Ready In: 18 Minutes Servings: 5 |
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Got this recipe from a Meijers brand Cream of Mushroom Soup can label. It came out creamy, warm and satisfying; even my picky eaters ate it. We had it over angel hair pasta, but I'm sure it would be delicious over rice or a couscous as well. I didnt want to lose the recipe, so I wanted to post on here. I'm sure it could be tweaked into a Crockpot recipe, too. Ingredients:
1 1/2 cups sliced mushrooms |
1 medium onion, halved and sliced |
1 tablespoon vegetable oil (i used olive oil) |
1 (10 1/2 ounce) can condensed cream of mushroom soup |
1 cup low-fat milk (i used whole milk because thats what i had on hand) |
2 tablespoons worcestershire sauce |
1 lb frozen meatballs (i had made my own) |
1/2 lb linguine, uncooked (i used angel hair, but i think any rice would be ok too) |
Directions:
1. Cook noodles according to package directions; drain and keep warm.
2. Saute mushrooms and onion in oil until tender.
3. Stir in soup, milk, and Worcestershire sauce.
4. Add meatballs.
5. Cover; simmer 10-15 minutes or until meatballs are thawed and heated.
6. Serve over noodles. Garnish with chopped parsley (I used dry Italian seasoning).
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