Dump-and-Bake Swedish Meatball Noodle Casserole

Recipe Overview

Ingredients

12 oz (approx. 4 cups) dry wide egg noodles
1 bag (20–24 oz) frozen, fully cooked homestyle or Swedish meatballs (about 16–20 meatballs)
3 ½ cups low-sodium beef broth
1 can (10.5 oz) condensed cream of mushroom soup (or cream of onion/celery)
½ cup sour cream or heavy cream (optional for extra creaminess)
Fresh parsley and black pepper for garnish (optional)

Step-by-Step Instructions

Preheat the Oven: Set your oven to 375°F (190°C). Lightly spray a 9×13-inch glass baking dish with nonstick cooking spray.
Layer the Base: Spread the dry egg noodles evenly across the bottom of the dish.
Add Meatballs: Arrange the frozen meatballs in an even layer directly over the dry noodles.
Mix the Sauce: In a medium mixing bowl or large measuring cup, whisk together the beef broth and condensed soup (and heavy cream, if using) until smooth.
Pour and Cover: Pour the liquid mixture evenly over the meatballs and noodles, making sure the noodles are submerged as much as possible. Cover the baking dish tightly with aluminum foil to trap the steam.
Bake: Bake covered for 35 minutes. Remove the foil, gently stir the noodles from the bottom to ensure even cooking, and bake uncovered for an additional 10 minutes until the sauce is bubbly and thickened.
Rest and Serve: Let the casserole stand for 5 minutes before serving to allow the sauce to set. Top with cracked black pepper and chopped fresh parsley.

Helpful Tips for Success

Seal Tightly: The steam trapped beneath the foil is what cooks the dry noodles. Crimp the aluminum foil tightly around the edges of the glass dish.
Liquid Ratio: If using larger or denser pasta shapes instead of egg noodles, increase the broth by ½ cup and extend the covered bake time by 5–10 minutes.
Variations: Swap the condensed mushroom soup and beef broth for marinara sauce and mozzarella cheese for an Italian meatball pasta bake, or use alfredo sauce and chicken broth for a garlic-cream version.