Crock Pot Mondays – Meatball Stroganoff

Ingredients

• 2 cans (10.5 ounces each) cream of mushroom soup
• 1/4 cup beef broth
• 3 tablespoons Worcestershire sauce
• 1 tablespoon garlic, minced or grated
• 1/2 teaspoon ground black pepper
• 16 ounces white mushrooms, sliced
• 1 large or 2 small onions, sliced
• 24 ounces frozen, full-cooked meatballs
• 1/4 cup sour cream

For Serving

• 12 ounces egg noodles, prepared
• Fresh parsley, chopped

Directions

1. Whisk together soup, broth, Worcestershire, garlic, and pepper in a medium bowl.
2. Place mushrooms and onions in the bottom of a six-quart slow cooker.
3. Add meatballs and liquid to mixture.
4. Cover and cook on high for 2-3 hours or on low for 4-6 hours.
5. In the final minutes of cooking, add the sour cream to the slow cooker.
6. Enjoy warm over egg noodles, sprinkled with fresh parsley.