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Maya's Meatball Stroganoff

Prep Time:

10 min

Total Time:

6 hr 10 min

Makes:

What You Need!

1/3 cup PHILADELPHIA Cream Cheese Spread

1 can (10 fl oz/284 mL) condensed cream of mushroom soup

1 can (10 fl oz/284 mL) 25%-less-sodium beef broth

510 g (3/4 of 680-g pkg.) frozen prepared meatballs

3 cups sliced mushrooms

5 cups penne pasta, uncooked

Make It!

BEAT cream cheese, soup and broth with whisk until blended; pour over meatballs and mushrooms in slow cooker. Cook on HIGH 4 to 6 hours (or on LOW 8 to 10 hours).

COOK pasta as directed on package about 20 min. before meatballs are done; drain. Serve topped with meatballs and sauce.

Kraft Kitchens Tips

Special Extra

Sprinkle with chopped fresh parsley and serve with steamed broccoli.

K:39845v3ec:112973

(12)

Rated

by a cook on 9/9/2009
" I Love this recipe, I added a bit of milk, allspice and thyme. I will make again."

See All Ratings and Comments

Serving Size = 2-1/3 cups (575 mL)

Nutritional Information

Calories

590

Total fat

25 g

Saturated fat

11 g

Cholesterol

50 mg

Sodium

1310 mg

Carbohydrate

63 g

Dietary fibre

6 g

Sugars

4 g

Protein

26 g

Vitamin A

4 %DV

Vitamin C

6 %DV

Calcium

8 %DV

Iron

35 %DV