We are having the most delightful month of June weather wise. We are way ahead in rainfall and the days have actually been cool and breezy. Every day my mom points out that “the farmers are probably complaining” and I remind her that they always complain, even as they are harvesting record corn crops!
This week ends Clay’s two month outage at the power plant and the weeks of 12 hour days and weekend work is nearly over. I have been trying to send extra yummy things in his lunches every day and this was a new recipe I tried and he really liked. It is even better for leftovers the next day and is best served with a fresh garden salad and crusty bread.
Mushroom and Meatball Casserole
1 medium bag of frozen meatballs
2 TBS. butter
1 small onion, chopped
1 pound fresh mushrooms
2 TBS. minced garlic
1 large can cream of mushroom soup (or 2 smaller cans)
1 can evaporated milk
1 cup sour cream
1 pound extra wide noodles, cooked al dente and drained
Salt and fresh ground pepper to taste
In large skillet, melt butter and sautee garlic, onion, and mushrooms until tender. Add soup and milk and bring to near boil. Add meat balls and sour cream. Simmer 10 minutes. You can either serve this over the noodles or mix altogether and put in crock pot on low for a couple hours. Can be topped with buttered bread or cracker crumbs and lightly browned in oven.