Swedish Meatball Noodle Bake
Swedish Meatball Noodle Bake
Ingredients
- 12 oz egg noodles
- 1 tablespoon butter
- 1 can cream of mushroom soup, 10.5 oz
- 1 cup sour cream
- 3/4 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon nutmeg, optional
- 1 1/2 cups shredded mozzarella or Swiss cheese
- 1 bag frozen Swedish-style meatballs, 24 oz, about 25–30 meatballs
- as needed fresh chopped parsley, for garnish, optional
Instructions
- 1
Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions until just al dente. Drain, return to the pot, and toss with butter. Set aside.
⏱️ 10 min
- 2
In a large bowl, whisk together the cream of mushroom soup, sour cream, beef broth, Worcestershire sauce, garlic powder, onion powder, black pepper, and nutmeg if using.
⏱️ 5 min
- 3
Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
⏱️ 5 min•🌡️ 350
- 4
In the greased baking dish, mix the cooked noodles with the prepared sauce until evenly coated. Gently fold in the frozen meatballs.
⏱️ 5 min
- 5
Sprinkle the shredded cheese evenly over the top of the noodle and meatball mixture.
⏱️ 1 min
- 6
Cover the baking dish loosely with foil and bake for 25 minutes.
⏱️ 25 min•🌡️ 350
- 7
Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbling.
⏱️ 10 min•🌡️ 350
- 8
Garnish with fresh parsley if desired. Serve hot and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Swedish Meatball Noodle Bake
- 12 oz egg noodles
- 1 tablespoon butter
- 1 can cream of mushroom soup, 10.5 oz
- 1 cup sour cream
- 3/4 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon nutmeg, optional
- 1 1/2 cups shredded mozzarella or Swiss cheese
- 1 bag frozen Swedish-style meatballs, 24 oz, about 25–30 meatballs
- as needed fresh chopped parsley, for garnish, optional
Instructions
- 1
Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions until just al dente. Drain, return to the pot, and toss with butter. Set aside.
⏱️ 10 min - 2
In a large bowl, whisk together the cream of mushroom soup, sour cream, beef broth, Worcestershire sauce, garlic powder, onion powder, black pepper, and nutmeg if using.
⏱️ 5 min - 3
Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
⏱️ 5 min•🌡️ 350 - 4
In the greased baking dish, mix the cooked noodles with the prepared sauce until evenly coated. Gently fold in the frozen meatballs.
⏱️ 5 min - 5
Sprinkle the shredded cheese evenly over the top of the noodle and meatball mixture.
⏱️ 1 min - 6
Cover the baking dish loosely with foil and bake for 25 minutes.
⏱️ 25 min•🌡️ 350 - 7
Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbling.
⏱️ 10 min•🌡️ 350 - 8
Garnish with fresh parsley if desired. Serve hot and enjoy!
⏱️ 1 min