Thursday, November 20, 2008

Meatball Green Bean Stroganoff

Pasta of your choice
Vegetable oil
2-1/2 cups green beans
1/3 cup chopped onion
1 garlic clove, minced
1 can condensed cream of chicken soup
1/2 cup water
1 tablespoon Worcestershire sauce
1 pound frozen fully cooked meatballs
1 container (8 oz.) sour cream or light sour cream

Cook noodles according to package directions; drain. Cover to keep warm.

While noodles are cooking, heat oil in large skillet over medium heat until hot. Add green beans, onion, and garlic; cook and stir. Heat through.

Stir in soup, water, Worcestershire sauce and frozen meatballs. Bring to boil. Reduce heat to low; cover and simmer 10-15 minutes or until meatballs are heated through. Stir occasionally.

Stir in sour cream. Heat over low heat until warm. Stir occasionally. Stir in cooked noodles.

*My Notes:*
-You can add as much green beans, and meatballs as you like. Just remember that the meatballs soak up some of the sauce.
-The pasta that I found worked best was either shells or rigatoni

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