Swedish Meatball Casserole
If you’re craving cozy comfort food without a lot of fuss, this Swedish Meatball Casserole is one of those dinner wins you’ll want on repeat. It’s creamy, filling, and made with simple, budget-friendly ingredients that come together fast on a busy weeknight.
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This is one of those recipes I lean on when I need something hearty that the whole family will eat without complaints. Using frozen meatballs keeps things easy, and that creamy sauce over egg noodles just feels like a warm hug at the end of a long day.
If you love easy comfort food dinners like my Chicken Noodle Soup Casserole Recipe, Ground Beef and Noodles, or Slow Cooker Dr. Pepper Meatballs, this one will fit right in with your meal rotation.
Why You’ll Love This Recipe
- Easy Shortcut Ingredients: Frozen meatballs and pantry staples make this recipe quick and stress-free.
- Family-Friendly Flavor: Creamy, savory, and mild enough for picky eaters.
- Budget-Conscious Meal: Feeds a crowd without blowing the grocery budget.
- Perfect Comfort Food: Warm, cozy, and filling—especially on busy or chilly nights.
Ingredients
Swedish Meatball Casserole
Equipment
- 9×13 casserole dish
- large skillet
- whisk
- measuring cups and spoons
- wooden spoon or spatula
Ingredients
- 32 ounces frozen swedish meatballs
- 2 tablespoons olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 2 cups beef broth or vegetable broth
- 1 cup sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 1 cup shredded Swiss cheese
- ¼ cup chopped fresh parsley for garnish
- 16 ounces wide egg noodles
Instructions
- Preheat your oven to 375°F (190°C). Prepare a 9×13 casserole dish with nonstick cooking spray.
- Cook the frozen meatballs according to the package instructions. While the meatballs are cooking, prepare the sauce.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened. Sprinkle the flour over the onions and garlic, stirring constantly for about 1-2 minutes to create a roux.
- Gradually whisk in the beef or vegetable broth, ensuring there are no lumps. Stir in the sour cream, Dijon mustard, and Worcestershire sauce. Continue cooking until the sauce thickens. Season with salt and pepper to taste.
- Meanwhile, place the cooked egg noodles into the prepared casserole dish.
- Pour the cooked meatballs and sauce over the egg noodles.Stir slightly to coat the noodles in the sauce.
- Sprinkle the shredded Swiss cheese evenly over the meatballs and sauce.
- Bake the casserole in the preheated oven for about 20-25 minutes or until the cheese is melted and bubbly.
Notes
- Cook noodles just to al dente so they don’t get mushy in the oven.
- Season the sauce before baking to avoid bland results.
- Let the casserole rest for a few minutes before serving so it thickens up.
- Garnish with fresh parsley for color and freshness.
Storage
Storage:Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheating:
Reheat in the microwave or oven until warmed through. Add a splash of broth if needed to loosen the sauce. Freezing:
Freeze tightly covered for up to 2 months. Thaw overnight in the fridge before reheating.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Easy Shortcut Ingredients: Frozen meatballs and pantry staples make this recipe quick and stress-free.
- Family-Friendly Flavor: Creamy, savory, and mild enough for picky eaters.
- Budget-Conscious Meal: Feeds a crowd without blowing the grocery budget.
- Perfect Comfort Food: Warm, cozy, and filling—especially on busy or chilly nights.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! You can serve it straight from the skillet once the sauce thickens and the cheese melts, but baking helps everything come together nicely.
It’s ready when the cheese is fully melted and bubbly and the sauce is hot throughout.
Absolutely. Rotini, penne, or even rice will work if you don’t have egg noodles.
Yes, use gluten-free noodles and substitute the flour with a gluten-free thickener like cornstarch.
