| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Ground beef |
| 1 |
pk |
Dry onion soup mix |
| 1 |
|
Egg |
| 1 1/2 |
c |
Crushed crackers (or can use bread crumbs) |
| 1/2 |
ts |
Garlic powder |
| 1 |
lg |
Onion, sliced |
| 1/2 |
c |
Sliced fresh mushrooms |
| 1 |
cn |
(10 3/4 ounce) cream of mushroom soup |
| 1 |
cn |
(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
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@aol.com
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