As much as I prefer making meals from scratch, sometimes I just don’t have the time to do so, and seek out some meals that are all about convenience. I’ve been buried under books for the past few months, so this recipe is ideal – it makes a lot, so be forewarned. You can make it a bit healthier by substituting low fat dairy and whole wheat egg noodles, but let’s face it – this is all about the comfort factor. And this delivers in spades.
Quick Meatball Stroganoff
recipe adapted from the back of the Rosina bag
1 (2 lb) bag Rosina Swedish Meatballs (available at Walmart)
2 (10 oz) cans cream of chicken soup
1 c. chicken stock
1 lb. cremini mushrooms, stems removed and caps sliced
1 tbsp. butter
1 c. sour cream
12 oz. bag extra wide egg noodles, cooked
Saute mushrooms in butter until they soften slightly, about 5 minutes. Remove mushrooms with slotted spoon, and set aside.
Thaw meatballs in microwave 2-3 minutes. In same pan as you cooked mushrooms, combine soup and stock and heat, stirring constantly. Add meatballs and mushrooms. Cover and simmer over low heat for 10 minutes.
Add sour cream and heat without boiling. Stir in cooked egg noodles, and serve.