| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Ground beef |
| 1 | Dry onion soup mix | |
| 1 | Egg | |
| 1 1/2 | c | Crushed crackers, or can use |
| bread crumbs | ||
| 1/2 | t | Garlic powder |
| 1 | Onion, sliced | |
| 1/2 | c | Sliced fresh mushrooms |
| 1 | 10 3/4 ounce cream of | |
| mushroom soup | ||
| 1 | 10 3/4 ounce broccoli | |
| cheese soup | ||
| 1/2 | A soup can of milk | |
| Salt, pepper and paprika to | ||
| taste | ||
| 1 1/2 | c | Shredded sharp Cheddar |
| cheese | ||
| 3 | c | Wide pasta noodles, cooked |
INSTRUCTIONS
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@aol.com
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