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Swedish Meatball Casserole

Swedish Meatball Casserole: Cozy Comfort for Busy Nights

This Swedish Meatball Casserole is a comforting, quick solution for busy nights, featuring savory meatballs in a creamy sauce over hearty noodles.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Swedish
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 12 ounces wide egg noodles substitute with penne or rotini if preferred
  • 2 tablespoons unsalted butter olive oil can be a great dairy-free alternative
  • 1 medium onion (finely diced) use yellow or white onions
  • 8 ounces button mushrooms (sliced) swap for diced bell peppers for a colorful twist
  • 2 tablespoons all-purpose flour feel free to use gluten-free flour as an alternative
  • 2 cups beef broth chicken or vegetable broth can work well
  • 1 tablespoon Worcestershire sauce soy sauce is a suitable replacement
  • 1 cup sour cream plain Greek yogurt is a wonderful alternative
  • ½ cup heavy cream substitute with half-and-half for a lighter option
  • 1 pound frozen meatballs (thawed) use homemade or store-bought
  • to taste salt and pepper adjust based on personal dietary needs
  • fresh parsley (for serving) leave it out if not available
For Serving
  • quick-pickled cucumbers offers a refreshing contrast
  • simple green salad helps balance the flavors

Equipment

  • Pot
  • medium saucepan
  • Large baking dish

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375°F (190°C) and gather all your ingredients.
  2. Cook the wide egg noodles in boiling salted water for 7-9 minutes until al dente, then drain.
  3. Melt 2 tablespoons of unsalted butter in a medium saucepan over medium heat, then sauté diced onions and sliced mushrooms for 3-5 minutes.
  4. Sprinkle 2 tablespoons of all-purpose flour into the saucepan and stir continuously for 1 minute to create a roux.
  5. Gradually whisk in 2 cups of beef broth and 1 tablespoon of Worcestershire sauce, simmering for 3-5 minutes until thickened.
  6. Remove the saucepan from heat and stir in 1 cup of sour cream and ½ cup of heavy cream. Season with salt and pepper.
  7. In a bowl, combine the cooked noodles, creamy sauce, and thawed meatballs until evenly coated.
  8. Transfer the mixture to a prepared baking dish and bake uncovered for 20-30 minutes until bubbling and slightly golden.
  9. Let cool for a few minutes, then garnish with fresh parsley and serve with pickled cucumbers or a green salad.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 40gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 3mg

Notes

Assemble the casserole up to 24 hours in advance and store in the refrigerator for easy baking later.

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