Prepare a Slow-Cooker Meatball Stroganoff in 25 minutes in the morning. Then, enjoy a family-pleasing Slow-Cooker Meatball Stroganoff when you get home!
What You Need
Original recipe yields 6 servings
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
Add To Shopping List
Let's 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.
Serve with steamed fresh broccoli.
Garnish with chopped fresh parsley before serving.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.