Heading into fall our thoughts turn to comfort food, that dish that fills every corner of your stomach and warms you to the core. And what type of dish represents all this? Casseroles! Today we’ve got a Swedish Meatball Casserole Recipe that fits the bill.
I know I had you at meatballs, seriously how in the world can you go wrong with any recipe that has meatballs in the ingredient list. But it gets even better, the casserole is super easy to make and the swedish meatball sauce is so simple anyone can make it with ease.
I changed the recipe ever so slightly from the original, I added a few more meatballs and didn’t add as much sour cream as what it called for. I’ve learned over the years that our family can be a little sensitive to the taste of sour cream so most recipes that call for it I’ll reduce the amount it calls for by 1/4 to 1/3 the amount.
I decided to use store bought meatballs to make this super easy but if you prefer to make your own we have a recipe for homemade meatballs as well.
So go ahead and include this in your family’s meal plans this fall. It’ll be in ours I can guarantee that.
- 3 cups uncooked dried egg noodles
- 2 tablespoons butter
- 4 ounces fresh sliced mushrooms
- 2 cups water
- 2 (1.3-ounce) packages dried brown gravy mix
- ¾ cup sour cream
- 1 teaspoon ground nutmeg
- 4 cups (20 ounce pkg) frozen fully cooked meatballs, thawed
- 2 teaspoons dried parsley flakes
- Cook noodles according to package directions. Drain.
- Melt butter in 10-inch skillet until sizzling; add mushrooms. Cook, stirring occasionally, until browned, usually 3-4 minutes.
- 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 2-quart round casserole coated with no-stick cooking spray. Bake at 350 F for 30-40 minutes or until heated through.