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11Ingredients
4Hours
540Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cans cream of mushroom soup (10.5 ounces each, NOT diluted)
- 1/4 cup beef broth
- 3 Tbsp. Worcestershire sauce
- 1 Tbsp. garlic (minced or grated)
- 1/2 tsp. ground black pepper
- 16 oz. white mushrooms (sliced)
- 1 onions (large, or 2 small, sliced)
- 24 oz. cooked meatballs (frozen fully-, you do NOT need to thaw them)
- 1/4 cup sour cream
- 12 oz. medium egg noodles (cooked and drained)
- 1 Tbsp. fresh parsley (chopped, optional)
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories540Calories from Fat310 |
% DAILY VALUE |
Total Fat34g52% |
Saturated Fat13g65% |
Trans Fat1g |
Cholesterol95mg32% |
Sodium1720mg72% |
Potassium590mg17% |
Protein30g |
Calories from Fat310 |
% DAILY VALUE |
Total Carbohydrate27g9% |
Dietary Fiber4g16% |
Sugars9g |
Vitamin A4% |
Vitamin C15% |
Calcium15% |
Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Gantt Jr. 6 years ago
This turned out perfectly. I had all the ingredients for a while, but took too long to make it, so my onion and mushrooms went bad. Leaving those two ingredients out, but adding an onion soup mix packet worked out great. Next time, I will try and brown the meatballs first because they come out very soft, maybe that’s unavoidable. Also, if you want more sauce for your pasta, you may want to add a little more liquid ingredients because this seems to make JUST enough sauce for the meatballs. Plus they weren’t all submerged in the sauce when cooking, but it still turned out well.