Ingredients
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1 1/2 cups sliced mushrooms
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1 medium onion, halved and sliced
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1 tablespoon vegetable oil (I used Olive oil)
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1 (10 1/2 ounce) can condensed cream of mushroom soup
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1 cup low-fat milk (I used whole milk because thats what I had on hand)
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2 tablespoons Worcestershire sauce
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1 lb frozen meatballs (I had made my own)
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1/2 lb linguine, uncooked (I used angel hair, but I think any rice would be ok too)
Instructions
- Cook noodles according to package directions; drain and keep warm.
- Saute mushrooms and onion in oil until tender.
- Stir in soup, milk, and Worcestershire sauce.
- Add meatballs.
- Cover; simmer 10-15 minutes or until meatballs are thawed and heated.
- Serve over noodles. Garnish with chopped parsley (I used dry Italian seasoning).