SLOW-COOKER MEATBALL STROGANOFF

Slow-Cooker Meatball Stroganoff image

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!

Provided by My Food and Family

Categories Recipes

Time 6h25m

Yield 6 servings

Number Of Ingredients 6

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 250, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 380 mg, Carbohydrate 19 g, Fiber 2 g, Sugar 3 g, Protein 11 g