Mushrooms and meatballs in a creamy stroganoff sauce served on hot egg noodles is indeed a quick weeknight dish. Read on to find out how we did it!
What You Need
Original recipe yields 4 servings
1 can (14-1/2 oz.) fat-free reduced-sodium beef broth
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1/4 cup water
12 oz. frozen fully cooked meatballs
1 jar (7.3 oz.) sliced mushrooms, drained
2 cups hot cooked egg noodles
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Let's Make It
Mix first 3 ingredients in large skillet. Bring to boil on medium heat, stirring frequently.
Stir in meatballs and mushrooms; simmer on medium-low heat 15 min. or until meatballs are heated through and sauce is thickened, stirring occasionally.
Serve over noodles.
Serve this creamy stroganoff with a garden salad tossed with your favorite KRAFT Lite Dressing.
Make it Easy
No need to thaw meatballs. Adding them to the sauce frozen will keep them moist and full of flavor.
Calories From Fat
% Daily Value*
Total Fat 31g
Saturated Fat 13g
Trans Fat 2g
Total Carbohydrates 29g
Dietary Fibers 3g
* 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.