Meatball Stroganoff Casserole

I really like meatballs, don’t you? Little rounds balls of flavor that adapt so well to so many dishes. Meatballs and spaghetti. Meatballs over mashed potatoes. Meatballs swimming in a mushroom cream sauce. I can remember as a kid my parents making onion infused meatballs that were placed in a chafing dish with cream of mushroom soup and served as “Swedish” appetizers at cocktail parties. I will admit, for the longest time I thought that was a Swedish Meatball. I have since learned better.

Hubby loves my Swedish Meatballs in a Red Currant Sauce. Believe me when I say Condensed Cream of Mushroom Soup is nowhere in sight. Another favorite in our house is a Meatball Casserole. Again, the meatball casserole is versatile. You can make a spaghetti meatball casserole, and Mac and Cheese Meatball Casserole, or one of my favorites, a Stroganoff Casserole. This casserole travels well, too. Great for something a little different at your next pot luck.

Meatball Stroganoff Casserole
22 oz Cooked Meatballs, thawed
12 oz Extra-Wide Egg Noodles
16 oz White Mushrooms, sliced
1/2 Red Onion, diced
1/4 cup butter
1/4 cup Flour
32 oz Beef Broth
1 tablespoons Worcestershire Sauce
1/2 teaspoon Kosher Salt
1/8 teaspoon White Pepper
4 oz Cream Cheese, softened and cut into small cubes
1/4 cup Heavy Cream
Handful of Italian Parsley, chopped for garnish if desired

Let meatballs thaw in the refrigerator overnight.

Heat oven to 375 degrees. Spray a 13-inch by 9-inch casserole dish with cooking spray, set aside.

Bring a large pot of lightly salted water to a full boil. Cook egg noodles as directed, using minimum cooking time. Pasta should be just a little under cooked since it will continue cooking while baking. Drain pasta and set aside until ready to use.

Slice mushrooms and finely dice onions. Set aside.

While the pasta is cooking, heat butter in a large skillet over medium-high heat. Add the mushrooms and onions, saute about 4 minutes, stirring occasionally, until onions are tender and mushrooms have begun to release their juices.

Gradually stir in the beef broth, stir well. Add Worcestershire sauce, season with salt and pepper.

Simmer mixture, stirring occationally for about 5 minutes or until mixture just begins to thicken. Add the cubes of cream cheese, stirring constantly with a whisk until the cream cheese has melted and incorporated into the sauce. Stir in heavy cream.

Remove from heat and set aside.

Spread the cooked egg noodles in the baking dish. Add the meatballs. Pour sauce over everything, then mix carefully to coat in the sauce well.

Cover casserole dish, place in the oven and bake for about 30 minutes.

Remove from oven, let sit for 10 minutes.

Uncover, stir and garnish with parsley.

Serve with warm bread and green beans.