This is probably one of the easiest dishes I have offered thus far at Once Upon a Spice, but it will not be ignored! I found this recipe searching the net for Crock Pot recipes and revised it a bit for you. I also went against my normal ingredient and used canned soup, but organic soups and broths make this very friendly and you can use low sodium if you prefer as well.
I also found a good quality frozen meatball (please read your labels) with pure ingredients that are quite acceptable for all of your quick meatball dishes; pasta & meatballs, meatball subs and casseroles—the list is endless!
I’m also a fan of making homemade meatballs then freezing them on a parchment covered baking sheet. Then into the Ziploc they go until you need them. EASY!
Now, fill, set & forget. Until dinner makes itself for you. Truly, Simply Delicious!
Ingredients
- 1 large package good quality prepared meatballs, frozen
- 1 large or 2 (10 1/2 ounce) cans cream of mushroom soup
- 2 (14 1/2 ounce) cans chicken broth
- 1 stick of butter
- pinch of ground nutmeg
- 1 teaspoon fresh herbs such as; tarragon, marjoram or thyme
- 1 pound sliced mushrooms, button or mini Portobello
- 1 cup sour cream
- 16 z dried egg noodles
Directions
Place first 5 ingredients, plus herbs, in your crock pot. Cook on low 5-6 hours. Add mushrooms, sour cream and dried egg noodles, cook on low another 45-60 minutes. You can also turn the unit off and let everything sit as the noodles cook and absorb the broth. Top with fresh cracked pepper and parsley if you prefer. I guarantee if you like beef stroganoff you will repeat this recipe time and again!
Once Upon a Spice 
Yum 🙂 and so easy !
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Thanks, Lynne! So easy that I almost feel guilty! 🙂
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Delicious and easy! Thanks Lana
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I wish I could come over and grab that plate 🙂
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Thanks, Nandini! We need to invent grab-a-vision! haha!
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Yes that will be the new technology Lana 🙂
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I can taste & feel it now 🙂 What a boost to our blogs this would be! 🙂
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Lol… Yes. Aren’t we 2 geniuses 🙂
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haha! Nandini! That we are 😉
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must. make. immediately!
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haha! Thanks! This recipe is a keeper!
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Lana I accept leftovers !!! 🙂 Yummy!
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haha! You deserve the freshest of fresh, my friend 🙂
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Lol…why thank-you😊
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I still make my own “cream of” soups due to high BP in the house, so never explored organic versions yet. Even the red and white can low sodium versions are too much for us here. But dang, I grew up on stroganoff made with canned cream of mushroom soup, it was my request for birthday dinner almost every year as a kid!
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Would love your recipes for “cream of” soups, Kathryn! I’ll look for them in your recipes. You’re so right about the sodium content in store-bought soups too! Thanks! xoxo
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I think I have the recipe to it in several of my posts, just search in the search box! Thank you!
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Will do, hon! Thanks a bunch! I’m not a fan of canned soups and your alternatives are great!
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Looks delicious, Lana! Yummm
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Thanks, Dear Freda! And EASY 🙂
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