Swedish Meatball Casserole
| Prep time: | 15 minutes |
| Cook time: | 30 minutes |
| Total time: | 45 minutes |
| Servings: | 4-6 |
| Cuisine: | European |
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!
Ingredients:
8 ounce package uncooked wide egg noodles
2 Tablespoons unsalted butter
½ cup onion, finely diced
1 cup button mushrooms, sliced thinly
¼ cup all-purpose flour
2½ cups beef broth
2 Tablespoons Worcestershire sauce
½ cup sour cream
½ cup heavy cream
Salt to taste
Pepper to taste
26 ounce package frozen meatballs, thawed
Fresh parsley for serving, optional
Instructions:
Cook noodles to al dente, drain and set aside. Preheat oven to 375°F. Spray 13×9 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.
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