Yield: 1 Servings
|1½ pounds||Ground beef|
|1 pack||Dry onion soup mix|
|1½ cup||Crushed crackers (or can use bread crumbs)|
|½ teaspoon||Garlic powder|
|1 large||Onion, sliced|
|½ cup||Sliced fresh mushrooms|
|1 can||(10 3/4 ounce) cream of mushroom soup|
|1 can||(10 3/4 ounce) broccoli cheese soup|
|½||A soup can of milk|
|Salt, pepper and paprika to taste|
|1½ cup||Shredded sharp Cheddar cheese|
|3 cups||Wide pasta noodles, cooked|
Combine all ingredients for meatballs; do not over mix. Shape into any size meatballs (I make mine small). Place in baking dish and bake at 375 degrees for 45 minutes. Drain any excess fat. For sauce: Saute onions over medium heat in a little olive oil, when slightly golden in color add mushrooms and saute about 1-2 minutes. Add soups and milk and combine until thoroughly mixed. Add seasonings. Increase heat and bring mixture to boil; let boil gently until mixture thickens slightly. Remove from heat and add cheese gradually; stir well to combine. Place meatballs in pasta; pour sauce over. Add extra cheese if desired.
Posted to Recipe Archive - 10 November 96 Date: Sun, 10 Nov 96 12:23:20 EST submitted by: JulieAG945@...