Swedish Meatball Sauce

• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 cup heavy cream
• 3/4 cup French onion dip
• 1 (4 ounce) can sliced mushrooms
• 1 teaspoon beef bouillon granules
• 1 teaspoon dried parsley
• any drippings from meatballs or 2 tablespoons butter

1. Take the drippings from your meatballs that you baked in the oven, or if you did not bake any meatballs, melt two tbsps of butter in a large sautee pan. Warm the drippings or butter over medium heat until drippings start boiling or butter melts.
2. Add cream of mushroom soup, heavy cream, sliced mushrooms, parsley and beef buillon granules. Bring to a boil over medium heat. Add french onion dip and mix well. Let mixture warm through over med to med low heat .
3. Add cooked meatballs and cook for another 10 minutes or so to warm up meatballs. If adding frozen, follow package directions to prepare meatballs and warm up in sauce until warmed through.
4. Enjoy over buttered noodles!

cream of mushroom soup, heavy cream, onion, mushrooms, beef bouillon granules, parsley, meatballs

Taken from www.food.com/recipe/swedish-meatball-sauce-387841 (may not work)