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Stroganoff Meatballs

Microwaverina's picture
Ingredients
  Frozen meatballs 24 (Basic Variety)
  Package cream cheese 3 Ounce, cut into cubes (1 Package)
  Condensed cream of mushroom soup 10 3⁄4 Ounce (1 Can)
  Milk 3⁄4 Cup (12 tbs)
  Catsup 2 Tablespoon
  Dried thyme 1⁄4 Teaspoon, crushed
  Garlic powder 1⁄8 Teaspoon
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Hot cooked rice/Hot cooked noodles 1 Cup (16 tbs)
  Snipped parsley 1 Tablespoon
Directions

Arrange the frozen meat-balls in single layer in 12 x 7 1/2 x 2-inch baking sheet.
Micro-cook, covered, till thawed, about 4 minutes, rearranging meatballs after each minute.
Micro-cook, covered, till done, about 6 minutes longer, turning meatballs over and rearranging them twice.
Drain off excess fat.
In a 2-quart casserole soften cream cheese in microwave oven about 30 seconds.
Thoroughly blend in the soup and milk.
Stir in the catsup, thyme, and garlic powder.
Micro-cook, covered, till cheese is melted and mixture is smooth, about 8 minutes, stirring every 2 minutes.
Add the meatballs.
Micro-cook, covered, till bubbly, about 5 minutes, stirring twice.
Stir a moderate amount of the hot sauce into the sour cream; return to casserole.
Micro-cook, covered, just till hot, about 1 minute longer.
Do not boil.
Serve over hot cooked rice or noodles.
Sprinkle with snipped parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Blending
Ingredient: 
Garlic
Interest: 
Healthy

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