Here is an updated version of a popular dish using frozen precooked meatballs to speed up the prep time.
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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
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.
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.
Whether you make your own or get them from the frozen foods aisle, meatballs are convenient, versatile, and at home in nearly every cuisine.