Swedish Meatball Casserole
Swedish Meatball Casserole Image

Swedish Meatball Casserole

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

6
servings
20 min
PREP TIME
50 min
TOTAL TIME

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

How to make

  1. STEP 1

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

  2. STEP 2

    Cook noodles according to package directions. Drain.

  3. STEP 3

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

  4. STEP 4

    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.

  5. STEP 5

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

Tip #1

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

410Calories
21Fat (mg)
115Cholesterol (mg)
1090Sodium (mg)
34Carbohydrates (g)
2Dietary Fiber
21Protein (g)

Reviews

Explore reviews from
our online community

  April 24, 2017

This was quick, easy, and way better than I expected considering its dependence on dried gravy mix. I'd make it for company again.

— says Klayter
Helpful?
  October 08, 2009

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.

— says Michele
Helpful?
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