Meatballs In Mushrom Sour Cream Sauce

* Exported from MasterCook *

Meatballs In Mushrom Sour Cream Sauce

Recipe By : Penny's Kitchen
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Lbs ground beef
2/3 Cup Pepperidge Farm Bread Stuffing
1/2 Cup evaporated milk(or milk)
1 Cup sharp cheddar cheese -- grated
1 Small onion -- chopped
1 Small Can deviled ham( 3-4 oz)
1/4 Teaspoon pepper
3/4 Teaspoon salt
1 Can mushroom soup
1/2 Pint sour cream
Mushrooms (saute if desired)

Pour milk on bread dressing and allow to soak for 5 to 10 minutes. Mix
hamburg, bread dressing mixture, cheese, onions and ham together. Season
with salt and pepper. Form into meatballs of desired size. Brown meatballs
either in frying pan or oven (350 for 35 minutes) Add drippings from
which fat has been removed, to the mushroom soup(undiluted). Heat but do
not boil. Add sour cream to mushroom soup a little at a time and stir
thoroughly. DO NOT BOIL. When sauce is heated, pour over meatballs in
casserole dish. Add sauteed mushrooms if desired. Return to oven(325) for
5 to 10 minutes.Serve over boiled rice. CAN BE MADE AHEAD AND FREEZES
WELL.





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