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!
- 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
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!