Transform your weeknight dinner routine with this irresistible Swedish Meatball Noodle Bake – a perfect fusion of creamy comfort and effortless elegance. This family-friendly casserole combines tender egg noodles, savory Swedish meatballs, and a rich, velvety sauce that will have everyone asking for seconds.
Why This Recipe Works
Growing up, casseroles were the heart of family dinners, and this Swedish Meatball Noodle Bake takes that cozy tradition to new heights. It’s the perfect blend of convenience and comfort, combining pre-cooked meatballs with a homemade cream sauce that transforms simple ingredients into something spectacular.
Recipe Card
Ingredients
For the Base:
- 454g (1 lb) egg noodles
- 454g (1 lb) pre-cooked Swedish meatballs
- 240ml (1 cup) sour cream
- 298g (10.5 oz) cream of mushroom soup
- 240ml (1 cup) beef broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 240ml (1 cup) shredded mozzarella cheese
- 60g (½ cup) grated Parmesan cheese
- 30g (2 tbsp) butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 190°C (375°F).
- Cook egg noodles according to package directions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add chopped onion and minced garlic, sautéing until soft and translucent (about 5 minutes).
- Add pre-cooked meatballs to the skillet and heat through (3-4 minutes).
- Pour in cream of mushroom soup, sour cream, and beef broth. Stir until well combined and heated through.
- In a large bowl, combine the cooked noodles with the meatball mixture. Season with salt and pepper to taste.
- Transfer to a 9×13 inch baking dish.
- Top with mozzarella and Parmesan cheese.
- Bake for 25-30 minutes until bubbly and golden brown on top.
- Let rest for 5 minutes before serving. Garnish with fresh parsley.
Pro Tips
- Cook noodles slightly al dente as they’ll continue cooking in the oven
- Room temperature sour cream blends more smoothly into the sauce
- Let the casserole rest for 5 minutes before serving to set properly
- Grate your own cheese for better melting
Variations and Substitutions
- Pasta: Use penne, rotini, or fusilli instead of egg noodles
- Meat: Substitute with turkey or beef meatballs
- Dairy: Replace sour cream with Greek yogurt for a lighter version
- Cheese: Try Gruyere or white cheddar instead of mozzarella
- Vegetables: Add frozen peas or sautéed mushrooms
Storage and Make-Ahead
- Refrigerator: Store leftovers for up to 3 days
- Freezer: Freeze unbaked casserole for up to 3 months
- Make-ahead: Assemble up to 24 hours in advance
- Reheating: Cover with foil and heat at 350°F until warm
Nutritional Information
(Per serving, serves 8)
- Calories: 485
- Protein: 23g
- Carbohydrates: 42g
- Fat: 26g
- Fiber: 2g
- Sodium: 890mg
Timing
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Common FAQs
Q: Can I freeze this casserole?
A: Yes, freeze unbaked and covered tightly for up to 3 months. Thaw overnight before baking.
Q: How do I prevent the noodles from getting mushy?
A: Cook them al dente initially, as they’ll continue to cook in the oven.
Q: Can I use homemade meatballs?
A: Absolutely! Just ensure they’re fully cooked before adding to the casserole.
Q: What sides go well with this dish?
A: Serve with a green salad, roasted vegetables, or garlic bread.
This Swedish Meatball Noodle Bake is more than just a casserole – it’s a crowd-pleasing comfort food that brings the whole family together. Perfect for busy weeknights, potlucks, or whenever you need a hearty, satisfying meal that delivers on both flavor and convenience. The combination of creamy sauce, tender noodles, and savory meatballs creates a dish that’s sure to become a regular in your dinner rotation.
