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Main dishes

Slow-Cooker Meatball Stroganoff

photo by:kraft
Just 25 minutes of effort this morning yields this family-pleasing slow-cooker stroganoff made with meatballs and cream of mushroom soup when you get home.
time
prep:
25 min
total:
6 hr 25 min
servings
total:
6 servings

What You Need

1
pkg.  (1 lb.) frozen fully cooked meatballs
1
cup  fat-free reduced-sodium beef broth
1
can  (10-3/4 oz.) reduced-sodium condensed cream of mushroom soup
1/3
cup  PHILADELPHIA Cream Cheese Spread
3
cups  sliced fresh mushrooms
3
cups  egg noodles, uncooked

Make It

PLACE meatballs in slow cooker. Whisk broth, soup and cream cheese until blended. Add to slow cooker with mushrooms; stir gently. Cover with lid.

COOK on LOW 6 to 8 hours (or on HIGH 4 hours).

COOK noodles as directed on package, omitting salt; drain. Serve topped with meatball mixture.

Kraft Kitchens Tips

Serving Suggestion
Serve with steamed fresh broccoli.
Special Extra
Garnish with chopped fresh parsley before serving.
K:39845v4:160319
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