EASY SLOW COOKER MEATBALL STROGANOFF

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Easy Slow Cooker Meatball Stroganoff image

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.

Provided by Chef Shantal

Categories     Meat

Time 5h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

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

Steps:

  • Place meatballs, sliced onion, garlic and mushrooms in slow cooker.
  • 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.
  • Cook pasta as directed on package, about 20 minutes before meatballs are done. Add 1 cup of sour cream to meatball mixture, mix well.
  • Drain pasta, serve with meatball mixture.

Nutrition Facts : Calories 472, Fat 26, SaturatedFat 13.3, Cholesterol 87.2, Sodium 1108.1, Carbohydrate 46.8, Fiber 2.6, Sugar 4.1, Protein 15

*** Explore more Easy Slow Cooker Meatball Stroganoff Recipes »

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