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Mini-Meatball Casserole
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Prep Time:
30 minutes
Total Time:
55 minutes
"Delicious Italian wedding soup combines all the flavors in one satisfying meal."
Ingredients:
  • 1 package (8 oz) sliced fresh mushrooms (3 cups)
  • 2 tablespoons butter or margarine
  • 2 cans (18.5 oz each) Progresso™ Traditional Italian-style wedding soup
  • 1 bag (12 oz) frozen cut green beans
  • 1/4 cup whipping cream
  • 2 tablespoons all-purpose flour
  • 1/2 cup Progresso™ plain bread crumbs
  • 2 tablespoons butter or margarine, melted
Instructions:
  • Preheat oven to 350°F. Melt 2 tablespoons of butter in a 12-inch skillet over medium-high heat. Sauté mushrooms for 3 to 5 minutes, stirring occasionally, until they are lightly browned.
  • Place a colander or strainer over a medium bowl and carefully pour both cans of soup into it, making sure to reserve the meatball and pasta mixture for later.
  • Combine the soup liquid and green beans in a skillet. Cook over medium-high heat for 10 to 12 minutes, stirring occasionally, until the beans are crisp-tender and the liquid is reduced by half.
  • In a small bowl, whisk together whipping cream and flour until smooth. Transfer the mixture to a skillet and stir continuously until well combined. Bring to a boil and cook for 1 minute. Stir in the meatball mixture and bring to a boil. Transfer everything to an ungreased 8-inch square (2-quart) glass baking dish.
  • Combine bread crumbs and 2 tablespoons of melted butter in a small bowl, then sprinkle over the meatball mixture.
  • Bake for 20-25 minutes, until bubbly and golden brown on top.

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