Meatballs in Mushroom Sauce

Name: Meatballs in Mushroom Sauce
Prep time: 3 min
Cook time: 15 min
Total time: 18 min
Yield: 5 serving(s)
Ingredients: 1 1/2 cups sliced mushrooms; 1 medium onion, halved and sliced; 1 tablespoon vegetable oil (I used Olive oil); 1 (10 1/2 ounce) can condensed cream of mushroom soup; 1 cup low-fat milk (I used whole milk because thats what I had on hand); 2 tablespoons Worcestershire sauce; 1 lb frozen meatballs (I had made my own); 1/2 lb linguine, uncooked (I used angel hair, but I think any rice would be ok too)

(3)

Recipe by keth2265

Got this recipe from a Meijers brand Cream of Mushroom Soup can label. It came out creamy, warm and satisfying; even my picky eaters ate it. We had it over angel hair pasta, but I'm sure it would be delicious over rice or a couscous as well. I didnt want to lose the recipe, so I wanted to post on here. I'm sure it could be tweaked into a Crockpot recipe, too.

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READY IN: 18mins

SERVES: 5

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₂

cups sliced mushrooms
1

medium onion, halved and sliced
1

tablespoon vegetable oil (I used Olive oil)
1

(10 1/2 ounce) can condensed cream of mushroom soup
1

cup low-fat milk (I used whole milk because thats what I had on hand)
2

tablespoons Worcestershire sauce
1

lb frozen meatballs (I had made my own)
¹⁄₂

lb linguine, uncooked (I used angel hair, but I think any rice would be ok too)

DIRECTIONS

Cook noodles according to package directions; drain and keep warm.
Saute mushrooms and onion in oil until tender.
Stir in soup, milk, and Worcestershire sauce.
Add meatballs.
Cover; simmer 10-15 minutes or until meatballs are thawed and heated.
Serve over noodles. Garnish with chopped parsley (I used dry Italian seasoning).