Wednesday, March 30, 2016
This is so easy, I feel guilty even posting it.
1 16oz bag frozen meatballs (not Italian style)
1 can low-sodium Cream of Mushroom soup
1 can Beefy Mushroom (Golden Mushroom could be used, too)
1 pkg onion soup mix
1 8oz carton sour cream
1 16oz bag egg noodles, cooked to package directions (al dente)
Thaw the meatballs (or don't).
Mix the soups & soup mix together in a large sauce pan.
Add the meatballs.
Simmer until the meatballs are warm.
Turn off the heat and add the sour cream.
Serve over egg noodles.
I mean seriously, folks...how easy is this?! Sure, you could complicate things up by making your own meatballs, adding mushrooms, creating a mushroomy soup conconction, blah blah blah....but this dinner literally took me 5 minutes.