I made my own meatballs (1 LB ground beef, ½ onion, a few shakes of worchestershire sauce, seasoning salt, pepper, a little nutmeg, ½ cup or so of crushed Ritz crackers, and some milk) and fried them up on the stove. I then drained them on paper towels, placed them in an 8x8" dish, and prepared the sauce in the same frying pan (after draining the grease). I sauteed a small can of mushrooms in a little butter then combined with the cans of soup and two small cans (5 oz each) of evaporated milk. Next time, I'm going to use two cans of mushroom soup as the chicken soup added a not-so-great sweetness to it. And I'll probably only use 5 oz of evaporated milk and add a half-cup or so of sour cream. We served it over egg noodles, and it was good... But I think it'll be much better with the changes I want to use. Thanks, Jessica, for a great starting point. :)
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I made my own meatballs (1 LB ground beef, ½ onion, a few shakes of worchestershire sauce,...