Recipes: Meatball Stroganoff en Casserole

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Meatball Stroganoff en Casserole

Servings:  6 servings


8 oz. CREAMETTE Wide Egg Noodles, uncooked

1 tablespoon olive oil

½ cup minced onion

1 pound fresh mushrooms, sliced, or 1 can (8 oz) sliced mushrooms, drained

¼ cup butter or margarine

2 tablespoons all-purpose flour

2 teaspoons salt

¼ teaspoon ground black pepper

1 can (10½ oz) cream of chicken, cream of mushroom or cream of chicken and mushroom soup, undiluted

¾ cup milk

1¼ cups sour cream

20 oz frozen mini meatballs (beef, or beef/pork mixture), thawed

2 tablespoon minced parsley or snipped chives



Preheat oven to 350°F. Prepare pasta according to package directions; drain and toss with oil; set aside.  In medium saucepan, melt butter and stir-fry onion and mushrooms over medium heat until onion is translucent.  Stir in flour, salt and pepper; cook 2 to 3 minutes.  Stir in soup and milk; simmer uncovered 5 minutes, stirring frequently.  Stir in sour cream.  Place noodles and mini meatballs in a large bowl.  Pour mushroom sauce over noodle mixture.  Using two large spoons toss and mix until noodles and meatballs are thoroughly coated with sauce.  Pour mixture into a 3 quart baking dish. Cover baking dish with foil and bake 25 to 35 minutes, until bubbly.   Garnish with parsley or chives.

1 Comment

  • Me Here

    The wording on this is a little hazy for the soup. Is it one can of either of those choices AND a can of mushroom soup. or is it 1 can of whichever or the cream of chicken and cream of mushroom mixed?

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