Swedish Meatball Bake

Closeup of Swedish meatball casserole on a plate

This is my quick and easy weeknight version of a Swedish Meatball casserole bake recipe. So simple to throw together with pre-made meatballs, beef gravy, mushrooms and sour cream. You won't believe how good this is!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 40

Servings

Calories 459kcal

Author Teri

Cost $18

Ingredients

12 ounces extra wide egg noodles
1 tablespoon extra virgin olive oil
1 pound meatballs pre-made, raw
18 ounces beef gravy in a jar
8 ounces sour cream
8 ounces fresh mushrooms sliced
1 cup French Fried onions
1 teaspoon salt

Instructions

Preheat oven to 375° F.
Cook egg noodles in salted water (add the 1 teaspoon of salt) according to package instructions. When egg noodles are done, drain and rinse in cold water.
Heat olive oil in a medium sized skillet until hot. Brown meatballs on all sides. Remove meatballs and add mushrooms. Cook until slightly browned. Remove from skillet.
In a large mixing bowl, add the cooked egg noodles, beef gravy, sour cream and sautéed mushrooms. Mix until the gravy and sour cream are incorporated together to form the Swedish meatball sauce. Add meatballs.
Add pasta mixture into a 9" x 13" baking dish (metal or glass will work). Bake for 20 minutes.
Remove from oven and add the French fried onions to the top. Bake for another 10 minutes until the onions are crispy.

Notes

To save time, cook pasta, meatballs and mushrooms all at the same time in three separate pans. Use ½ of the olive oil for the meatballs and the other half for the mushrooms.

Cook egg noodles on the lower time suggested. It's better to have them slightly underdone, as they will cook more when in the oven.

The purpose for rinsing the egg noodles in cold water after cooking is make sure they stop cooking and to prevent them from becoming overdone and mushy.

Nutrition