2 c dried mushrooms (or 15 oz can mushrooms, drained)
12 oz. can evaporated milk (or 1 ½ cups sour cream)
3 tbsp. lemon juice
10 oz. can cream of mushroom soup (can also use cream of chicken or celery)
½ soup can water
1 t dill
½ t oregano
1/4 t garlic
16 oz. frozen meatballs (Italian or Swedish style)
¼ c cold water
2 t corn starch
8 oz. wide egg noodles
Reconstitute dried mushrooms according to package instructions; set aside. Combine evaporated milk and lemon juice in a small bowl; set aside. In a large saucepan combine soup, water, dill, oregano, and garlic. Using a whisk, stir until smooth over medium-high heat; add meatballs and mushrooms. Bring sauce to a boil then lower heat. Cover and simmer for 10 minutes. Meanwhile, prepare egg noodles according to package instructions. After sauce has simmered for 10 minutes dissolve cornstarch in cold water; add to meatball sauce. Simmer until slightly thickened. Serve over hot egg noodles.
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