Swedish Meatball Casserole

Swedish Meatball Casserole

Here is an updated version of a popular dish using frozen precooked meatballs to speed up the prep time.

20 min.prep time 50 min.total time
6 servings
141 Rating

Ingredients

3 cups (6 ounces) uncooked dried egg noodles
2 tablespoons Land O Lakes® Butter
4 ounces fresh button mushrooms, sliced into quarters
2 1/2 cups water
2 (1.3-ounce) packages dried beef or pork gravy mix
1 cup sour cream
1 teaspoon ground nutmeg
1 (18-ounce) package frozen fully cooked meatballs, thawed
1/4 cup chopped fresh parsley

Directions

Heat oven to 375°F. Spray 2-quart round casserole with no-stick cooking spray. Set aside.

Cook noodles according to package directions. Drain.

Melt butter in 10-inch skillet until sizzling; add mushrooms.  Cook, stirring occasionally, 5-6 minutes or until softened.

Combine water and gravy mix in 3-quart saucepan. Cook over medium heat 3-5 minutes or until mixture comes to a boil and is thickened. Remove from heat; stir in sour cream and nutmeg. Add cooked egg noodles, mushrooms, meatballs and parsley; gently stir to coat.

Spoon noodle mixture into prepared casserole. Bake 30-40 minutes or until heated through.

Recipe Tip

Swedish meatballs has been a favorite comfort food for many years. It is also a popular restaurant buffet item. This main dish is known for its pale brown sauce that has either cream or sour cream for a creamy consistency. If you prefer, you can substitute fully cooked homemade meatballs for the store purchased meatballs in this recipe.

Nutrition Facts (1 serving)

Calories: 410

Fat: 21g

Cholesterol: 115mg

Sodium: 1090mg

Carbohydrates: 34g

Dietary Fiber: 2g

Protein: 21g

Recipe #11789©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

I divided the recipe in half and still had "planned-overs",
which made a nice lunch. I added 1/2 tsp. of beef bouillon
for a deeper beef flavor. My husband and I enjoy this very
much and will make it again.

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