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Meatball Stroganoff One Dish

Created by jclawson, Monday, 06 December 2010


If you prefer your own meatballs, make a multiple batch at home and freeze them in one-pound batches for this recipe. This is a delicious way to serve a meatball meal that doesn’t involve tomato sauce. I buy bags of frozen peas for the convenience of scooping out half a cup here or a cupful there to add flavor and color to soups and casseroles. This recipe makes four servings.


At a glance

10-ounce can concentrated beef broth
10-ounce can water
8-ounce package wide noodles
3-ounce package cream cheese, at room temperature
10-ounce can cream of mushroom soup
1/2-cup sour cream (regular or fat-free)
1 cup frozen peas
16-ounce package meatballs (homemade or purchased)


Bring the beef broth and water to a boil, add the noodles, and cook until the noodles are tender. Cut the cream cheese into small squares. Turn off the heat and gently stir the cream cheese, soup, sour cream, and peas into the noodles. Arrange meatballs on top. Cook, covered, over very low flame until everything is heated through. Serve with sliced beefsteak tomatoes, cornmeal-crusted bread sticks, and cut fresh fruit.

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