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A plate of creamy pasta noodles mixed with meatballs, garnished with fresh parsley, served on a white dish.
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Swedish Meatball Casserole

This Swedish Meatball Casserole is a creamy, comforting dinner made with frozen meatballs, tender egg noodles, and a rich homemade sauce, all baked together under melted Swiss cheese for an easy family favorite.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Casserole
Cuisine: American
Servings: 8 Servings
Calories: 684kcal
Author: Wendy

Equipment

  • 9x13 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 9x13 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.
    Chopped onions and flour being sautéed in a white skillet with a wooden spatula; bowls of uncooked noodles, meatballs, and a white sauce are in the background.
  • 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.
    A skillet with brown gravy and chopped onions being stirred by a wooden spatula; uncooked egg noodles, meatballs, and a bowl of sour cream are nearby.
  • Meanwhile, place the cooked egg noodles into the prepared casserole dish.
    A white baking dish filled with uncooked egg noodles, with shredded cheese, a parsley bunch, and a bowl of meatballs in cream sauce nearby.
  • Pour the cooked meatballs and sauce over the egg noodles.Stir slightly to coat the noodles in the sauce.
    A white baking dish filled with cooked egg noodles topped with meatballs and creamy white sauce. A bowl of shredded cheese and a sprig of parsley are nearby.
  • Sprinkle the shredded Swiss cheese evenly over the meatballs and sauce.
    Rectangular baking dish filled with pasta, sausage pieces, and topped with shredded cheese; mixing bowl and parsley in the background.
  • Bake the casserole in the preheated oven for about 20-25 minutes or until the cheese is melted and bubbly.
    A serving spoon lifts a portion of cheesy pasta with meatballs, topped with melted cheese and garnished with herbs. Salt and pepper shakers are visible in the background.

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.

Nutrition

Serving: 1Serving | Calories: 684kcal | Carbohydrates: 47g | Protein: 33g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.04g | Cholesterol: 159mg | Sodium: 424mg | Potassium: 586mg | Fiber: 2g | Sugar: 3g | Vitamin A: 494IU | Vitamin C: 5mg | Calcium: 197mg | Iron: 3mg