| 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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