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Slow-Cooker Meatball Stroganoff
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Slow-Cooker Meatball Stroganoff

6 Hours 25 Minutes
25 Min Prep
6 Hr 25 Min Cook
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
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6 servings
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
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Let's Make It
1
Place meatballs in slow cooker. Whisk broth, soup and cream cheese until blended. Add to slow cooker with mushrooms; stir gently. Cover with lid.
2
Cook on LOW 6 to 8 hours (or on HIGH 4 hours).
3
Cook noodles as directed on package, omitting salt; drain. Serve topped with meatball mixture.
Kitchen Tips
Serving Suggestion
Serve with steamed fresh broccoli.
Special Extra
Garnish with chopped fresh parsley before serving.
Nutrition
Calories
250
Calories From Fat
0
% Daily Value*
Total Fat 14g
18%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 35mg
12%
Sodium 380mg
17%
Total Carbohydrates 19g
7%
Dietary Fibers 2g
7%
Sugars 3g
6%
Protein 11g
22%
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* 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.
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