MEATBALLS IN MUSHROOM SAUCE

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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.

Provided by keth2265

Categories     One Dish Meal

Time 18m

Yield 5 serving(s)

Number Of Ingredients 8

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)

Steps:

  • Cook noodles according to package directions; drain and keep warm.
  • Saute mushrooms and onion in oil until tender.
  • Stir in soup, milk, and Worcestershire sauce.
  • Add meatballs.
  • Cover; simmer 10-15 minutes or until meatballs are thawed and heated.
  • Serve over noodles. Garnish with chopped parsley (I used dry Italian seasoning).

Nutrition Facts : Calories 282.8, Fat 7.5, SaturatedFat 1.6, Cholesterol 2.4, Sodium 476.3, Carbohydrate 44.7, Fiber 2, Sugar 6.2, Protein 9.4

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