Total TimePrep/Total Time: 20 min.
- 1/2 pound sliced fresh mushrooms
- 1/4 cup finely chopped onion
- 1 garlic clove, minced
- 1 tablespoon butter
- 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
- 3/4 cup sour cream
- 1/4 cup water
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 16 Florentine Meatballs
- Hot cooked egg noodles
- In a large skillet, saute the mushrooms, onion and garlic in butter until tender. Stir in the soup, sour cream, water, salt and pepper. Add meatballs; heat through (do not boil). Serve with noodles.
Nutrition Facts1 cup (calculated without noodles): 439 calories, 25g fat (12g saturated fat), 166mg cholesterol, 943mg sodium, 20g carbohydrate (4g sugars, 4g fiber), 32g protein.
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Jul 16, 2014
We really enjoyed this! I used frozen turkey Italian meatballs and omitted the mushrooms because my has and doesn't like them.
Jan 11, 2012
This was an easy and tasty meal... Left out the mushrooms, added an extra garlic clove, and thinned it out with a little milk to make it a little more saucy... Great served over egg noodles tossed with a little butter and herbed green peas...
Oct 4, 2011
Pretty good, nice and easy. Used frozen Italian meatballs, and 2 cans of mushrooms instead of fresh. Added a couple tablespoons of Sherry cooking wine to add some depth to the flavor. Finished in the oven in a covered casserole for about 20 minutes at 400* because the meatballs were frozen.
Aug 22, 2011
I had frozen Italian Meatballs and 1/2 container of mushrooms, plus onions. I sauted the mushrooms, onions and garlic in butter and olive oil then added the rest to heat through. This was great! Served over Angel Hair pasta and whole green beans...the only thing missing was dessert!