Easy Slow Cooker Meatball Stroganoff |
|
 |
Prep Time: 10 Minutes Cook Time: 300 Minutes |
Ready In: 310 Minutes Servings: 6 |
|
A family favorite, made with either store-bought frozen meatballs or homemade frozen meatballs. Penne can replace the egg noodles, best served with steamed broccoli. Ingredients:
1/3 cup cream cheese |
1 (10 ounce) can condensed cream of mushroom soup |
1 (10 ounce) can beef broth, with lower sodium |
500 g of frozen cooked meatballs |
3 cups sliced mushrooms |
1 onion, sliced |
2 garlic cloves, minced |
1/2 teaspoon black pepper |
1 cup sour cream |
5 cups egg noodles |
Directions:
1. Place meatballs, sliced onion, garlic and mushrooms in slow cooker.
2. Beat cream cheese, soup and beef broth and black pepper with a whick until well blended. Pour over meatballs. Cover and cook on High 4 to 6 hours, or on Low 8 to 10 hours.
3. Cook pasta as directed on package, about 20 minutes before meatballs are done. Add 1 cup of sour cream to meatball mixture, mix well.
4. Drain pasta, serve with meatball mixture.
|
|