Description
This Crockpot Meatball Stroganoff is a hearty and comforting meal that’s perfect for busy weeknights! Frozen meatballs are slow-cooked in a creamy mushroom sauce and served over egg noodles for a satisfying and easy dinner.
Ingredients
Units
Scale
- 32 ounces frozen meatballs
- 8 ounces white mushrooms, sliced
- 10.5 ounces condensed cream of mushroom soup
- 1 ounce dry French onion soup mix (usually 1 packet)
- 1 ounce dry brown gravy mix (usually 1 packet)
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 cup sour cream
- 12 ounces egg noodles
Instructions
- Combine Ingredients in Crockpot: Place frozen meatballs, sliced mushrooms, and cream of mushroom soup in the bottom of a slow cooker. Add dry French onion soup mix, dry brown gravy mix, beef broth, Worcestershire sauce, and garlic powder. Stir well to combine.
- Slow Cook: Cover the slow cooker and cook on HIGH for 1-2 hours or on LOW for 3-4 hours. Keep on WARM until ready to serve.
- Cook Egg Noodles: Right before serving, cook egg noodles in a large pot of salted boiling water for 8-10 minutes or according to package directions.
- Add Sour Cream: Open the slow cooker and add sour cream. Stir the sour cream into the meatball mixture.
- Serve: Drain the egg noodles. Serve the meatball stroganoff over the noodles. Garnish with fresh parsley (optional).
Notes
- Adjust cooking time based on your slow cooker’s temperature.
- Use your favorite brand of frozen meatballs.
- For a richer flavor, use full-fat sour cream.
- Add other vegetables, like diced onions or bell peppers, if desired.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 500
- Sugar: 5g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
