Here’s another quickie using mushroom soup from a can. Mom fine-tuned a great, baked meatball recipe – Meatballs – and I always have these in the freezer in ‘meal bags’ of 35 or so.
**If you don’t wish to use canned soup, cook the onions and mushrooms in a bit of butter until browned, add 1/4 cup + flour and cook and stir until the flour disappears (a lot like Chicken Pot Pie). Next add in evaporated milk and some strong beef broth, bring it to a boil to thicken and taste for seasonings – this is the way I’ve been going lately as although canned soup is fast, this way you have more control over the seasonings.**
1 large onion, thinly sliced
3 c. chopped or sliced mushrooms
2 cans (10 oz/284 mL) of mushroom soup
1 can (10 oz/284 mL) of beef broth (or one can of water and 1 t. Better Than Bouillon Beef Base)
30 to 40 small, cooked meatballs
In a small bowl, whisk together the mushroom soup and water or broth and set aside. Saute the the onion and mushrooms in a bit of oil until softened, about 10 minutes and then add the soup mixture and bring to a gentle simmer. Add the meatballs and cook until they are heated through. Dinner is done.
We prefer this served on rice, tonight it was with chopped carrots and peas – another great meal to have as leftovers for lunch.
- Category: Ground Beef, Mushrooms