Ingredients:
- 1 lb frozen Swedish meatballs (or homemade)
- 8 oz egg noodles
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
Directions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Cook the Noodles:
- In a large pot, cook the egg noodles according to package instructions until al dente. Drain and set aside.
- Prepare the Meatballs:
- In a large skillet, cook the frozen Swedish meatballs according to package instructions until heated through. If using homemade meatballs, cook them in the skillet until browned and cooked through.
- Make the Sauce:
- In a mixing bowl, combine the cream of mushroom soup, beef broth, sour cream, garlic powder, onion powder, and black pepper. Mix until smooth.
- Combine Ingredients:
- In a large mixing bowl, combine the cooked egg noodles, meatballs, and sauce. Stir gently to combine, then transfer to a greased 9×13-inch baking dish.
- Top and Bake:
- Sprinkle the grated Parmesan cheese and shredded mozzarella cheese evenly over the top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Serve:
- Remove from the oven and let it cool slightly before serving. Garnish with fresh parsley if desired.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 420 kcal per serving | Servings: 6 servings
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