Swedish Meatball Noodle Casserole

Creamy, cozy, and packed with flavor, this Baked Meatball Stroganoff is the ultimate comfort food shortcut. Tender meatballs and egg noodles are tossed in a rich, savory sauce and baked until perfectly bubbly. It is an easy, family friendly dinner that tastes like you worked on it all day.

Servings: 6 to 8

Prep Time: 15 minutes

Bake Time: 20 to 30 minutes

Ingredients:

26 oz frozen meatballs, thawed

3 cups wide egg noodles

2 tablespoons butter

1/2 cup diced onion

1 to 2 cups diced mushrooms

1/4 cup all purpose flour

2 tablespoons Worcestershire sauce

2 1/2 cups beef broth

1/2 cup sour cream, room temperature

1/2 cup heavy cream

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

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Instructions:

Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish and set aside.

Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until just al dente. Drain and set aside.

While the noodles cook, melt the butter in a large skillet over medium heat. Add the diced onion and mushrooms and sauté for 4 to 5 minutes, until softened and lightly golden.

Sprinkle the flour over the vegetables and stir continuously for 1 to 2 minutes to cook out the raw flour taste.

Slowly whisk in the Worcestershire sauce and beef broth, stirring until smooth. Let the sauce simmer for 3 to 5 minutes, until it begins to thicken.

Reduce the heat to low and stir in the sour cream and heavy cream. Add garlic powder, onion powder, paprika, salt, and pepper. Taste and adjust seasoning if needed.

Add the thawed meatballs to the skillet and gently stir to coat them in the sauce. Let them simmer for a few minutes to heat through.

Fold in the cooked noodles until everything is evenly combined.

Transfer the mixture to the prepared baking dish. Bake uncovered for 20 to 30 minutes, until hot and bubbly.

Enjoy :)