MEATBALL STROGANOFF

32 ounces meatballs, frozen
1 packet brown gravy
1 packet French onion dip or small sweet onion
8 ounce sliced mushrooms
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 cup beef broth
1 cup sour cream
12 ounces rotini pasta


Add all ingredients to the slow cooker except sour cream and noodles. Mix together and cover meatballs.

Cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours.

One finished cooking, add 1 cup sour cream. Mix together and cook for an additional 15 minutes.

Add cooked pasta and serve.


Makes 6 servings.

Show all stories by   Author:  23075 ( Click here )