This Swedish meatball casserole is a slight twist on the classic meatball recipe everyone knows and loves. Your family will enjoy the thick sauce in this delicious pasta bake…and they’ll adore that it’s all done in less than an hour!
6
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Ingredients
8ouncepackage uncooked wide egg noodles
2Tablespoonsunsalted butter
½cupfinely diced onion
1cupbutton mushroomssliced thinly
¼cupall-purpose flour
2 ½cupsbeef broth
2TablespoonsWorcestershire sauce
½cupsour cream
½cupheavy cream
Salt to taste
Pepper to taste
26ouncepackage frozen meatballsthawed
Fresh parsley for servingoptional
Instructions
Cook noodles to al dente, drain and set aside.
Preheat oven to 375°F. Spray 13x9 baking dish with cooking spray.
Melt butter in saucepan.
Add onions and mushrooms and cook until soft, about 3-5 minutes.
Whisk in flour to make a roux and cook for 1 minute. Gradually whisk in beef broth and Worcestershire sauce and heat to simmer, cook until thickened.
Remove from heat and whisk in heavy cream and sour cream. Season with salt and pepper.
Mix noodles, sauce and meatballs and add to prepared baking dish. Bake for 20-30 minutes or until sauce is bubbling and thickened.
Top with chopped fresh parsley if desired.
Store leftovers in refrigerator in an airtight container.
Notes
Store leftovers in refrigerator in an airtight container.