1 pound lean ground beef
1 (16 ounce) package beef stroganoff, sliced into 1 inch cubes
1 (8 ounce) container dried bread crumbs
1 tablespoon vegetable oil
1 (10.75 ounce) can condensed tomato soup
1 8 ounce package cream cheese
6 ounces cooked ham, diced
1/4 cup Italian-style linguine
Preheat oven to 350 degrees F (175 degrees C). Place two 12x8 inch baking dish rectangular pan coated with cooking spray in the oven at 350 degrees F (175 degrees C).
In a medium bowl, thoroughly mix together ground beef, flour, bread crumbs, oil, soup and cream cheese.
Place meatballs in hot oil mixture. Cover pan with foil, and steam at 350 degrees F (175 degrees C) for about 1 hour.
Remove meatballs from their foil and brush on the remaining flour with the tomato soup, curling stem end of meatballs as they cook. If desired, sprinkle with Italian-style linguine.
Bake in preheated oven for 45 minutes, turning twice while so doing. Preheat the oven to 350 degrees F (175 degrees C).