Ez cheesy meatball stroganoff
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Ground beef |
| 1 | pack | Dry onion soup mix |
| 1 | Egg | |
| 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 |
Directions
MEATBALLS
SAUCE
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@...