Bag of frozen meat balls (thawed)
1 family size can cream of mushroom soup
1 small container of sour cream
1 Tablespoon of worchestershire sauce
1 4oz can sliced mushrooms
1/2 Table spoon dried parley flakes
Cooked egg noodles
In a large pot heat meatballs, soup, worchestershire sauce, and mushrooms. Cook on low and heat until meatballs are heated through. Add sour cream and heat until heated through. Serve over cooked egg noodles and sprinkle with parsley flakes.
Did you know Riverbender.com is free for you thanks to our awesome advertisers? We noticed you're using an ad block software. Help us spread the word and give our sponsors some exposure by disabling your ad blocking service for Riverbender.com.