Can I use homemade meatballs instead of frozen?

Absolutely. If your meatballs are already cooked, you can use them the same way. If they’re raw, bake or pan-cook first—this casserole isn’t the place for undercooked surprises.

Can I swap the sour cream?

Yes! Plain Greek yogurt works well for a lighter tangy option. The texture stays creamy and comforting.

How do I store leftovers?

Pop leftovers into an airtight container and refrigerate for 3–4 days . Reheat in the microwave or oven with a splash of broth to bring the creaminess back.

Can I freeze Swedish Meatball Noodle Bake?

You can. Freeze tightly covered for up to 2–3 months . Thaw overnight in the fridge, then bake until hot (add a little broth if it seems thick).

What goes well with this casserole?

Something fresh and simple: a green salad, steamed broccoli, or roasted green beans. Basically, anything that makes you feel like you’re balancing the cheese situation.

Swedish Meatball Noodle Bake: Cozy, Irresistible 6-Step Win

Description

Swedish Meatball Noodle Bake is a cozy, family-friendly casserole made with tender egg noodles, savory Swedish-style meatballs, and a rich, creamy mushroom sauce. Finished with melty cheese and baked until bubbly, this easy weeknight dinner is pure comfort food everyone will love.

Ingredients

Scale

12 oz (340g) egg noodles
1 tablespoon butter
1 (10.5 oz) can cream of mushroom soup
1 cup sour cream
¾ cup beef broth
1 tablespoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground black pepper
⅛ teaspoon ground nutmeg (optional)
1 ½ cups shredded mozzarella or Swiss cheese
1 (24 oz) bag frozen Swedish-style meatballs (about 25–30 meatballs)
Fresh chopped parsley (optional, for garnish)

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Instructions

Cook the noodles:
Bring a large pot of salted water to a boil. Cook egg noodles just shy of al dente according to package directions. Drain and return to the pot. Toss with butter until coated.
Prepare the sauce:
In a large bowl, whisk together cream of mushroom soup, sour cream, beef broth, Worcestershire sauce, garlic powder, onion powder, black pepper, and nutmeg (if using).
Assemble the casserole:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. Add noodles to the dish and mix with the sauce until evenly coated. Fold in frozen meatballs (no need to thaw).
Add cheese:
Sprinkle shredded mozzarella or Swiss cheese evenly over the top.
Bake:
Cover loosely with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, until cheese is melted and lightly golden.
Serve:
Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.

Notes

Do not overcook the noodles; they will finish cooking in the oven.

For extra creaminess, add 2–4 tablespoons additional beef broth before baking.

Swiss cheese gives a more traditional flavor, while mozzarella creates a stretchier melt.

Leftovers keep well in the refrigerator for up to 4 days.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 portion (1/6 of casserole)
Calories: 520 kcal
Sugar: 4 g
Sodium: 980 mg
Fat: 28 g
Saturated Fat: 13 g
Unsaturated Fat: 13 g
Trans Fat: 0.5 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 26 g
Cholesterol: 95 mg