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Grandma’s Meatball Stroganoff

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour


  • 1 pound ground beef
  • 6 saltine crackers, crushed
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup finely chopped onion
  • 1 egg
  • 14 ounce can of mushrooms, divided (12 ounces finely chopped, 2 ounces pieces and stems)
  • 110.5 ounce can of cream of mushroom soup
  • ¾ cup milk
  • 112 ounce package egg noodles
  • 1 cup sour cream, or more if desired


  1. Mix ground beef, crackers*, salt, pepper, onion, finely chopped mushrooms, and egg. Shape into one-inch balls.
  2. Heat a large skillet medium-high heat. Once the skillet is hot, add the meatballs and brown on all sides. Drain the meatballs if necessary and return to the skillet, reducing the heat to medium.
  3. In a bowl, combine soup and milk, mix well. Pour the mixture over the meatballs and add the remaining mushroom pieces and stems. Simmer for 20-30 minutes, stirring occasionally.
  4. Meanwhile, cook the noodles according to package directions. Add the noodles to the meatballs. Add the sour cream to the skillet, toss, and serve seasoned with salt and pepper to taste.


  • *One time, I ran out of saltines and subbed in Ritz crackers – the meatballs turned out equally as delicious.