Philly cream cheese makes this meatball stroganoff creamy and delicious in this no-fuss, slow-cooker recipe.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/3 cup Philadelphia Cream Cheese Product
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
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How do I 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 Kitchen Tips!
Sprinkle with chopped fresh parsley and serve with steamed broccoli.
Calories From Fat
% Daily Value
Fat 25 g
Saturated fat 11 g
Cholesterol 50 mg
Sodium 1310 mg
Carbohydrate 63 g
Fibre 6 g
Sugars 4 g
Protein 26 g
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.