1 12- to 16-ounce package frozen cooked meatballs
1 cup lower-sodium beef broth
1 4-ounce can (drained weight) sliced mushrooms, drained
1 8-ounce carton dairy sour cream
2 tablespoons all-purpose flour
1/2 cup milk
1 tablespoon Dijon-style mustard
4 cups hot cooked wide egg noodles
Snipped fresh parsley (optional)
1. In a large skillet, combine meatballs, broth, and mushrooms.
Bring to boiling; reduce heat. Cover and simmer about 15 minutes or
until meatballs are heated through.
2. In a small bowl, stir together sour cream and flour. Whisk in
milk and mustard. Stir sour cream mixture into skillet. Cook and
stir until thickened and bubbly. Cook and stir for 1 minute more.
Serve over hot cooked noodles. If desired, stir in snipped fresh
parsley. Makes 6 to 8 servings.
Recipe Source: Quick-and-EasyRecipes yahoo group, submitted by Cathy Z.
Number of posts : 12501
Age : 70
Location : Boynton Beach, florida
Job/hobbies : crafts and cooking
Registration date : 2008-12-13
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