Dump and Bake Meatball Stroganoff

1. 1

   Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).

2. 2

   In a 9x13-inch baking dish, whisk together the sour cream and cream cheese until smooth. Slowly whisk in the broth. Stir in the Worcestershire sauce, mustard, salt, and pepper.

3. 3

   Stir in the mushrooms, onion, and garlic.

4. 4

   Fold in the noodles and meatballs; gently press with the back of a spoon to submerge the noodles in the liquid as much as possible.

5. 5

   Cover the dish tightly with foil and bake in the preheated oven for 30 minutes.

6. 6

   Remove from the oven and stir the mixture, pressing the noodles down again to submerge them in the mixture. (If some noodles appear slightly undercooked at this point, that’s fine; they will finish cooking while it bakes and rests.)

7. 7

   Sprinkle with French-fried onions. Bake uncovered until the topping is golden and the mixture is heated through, 10 minutes more.

8. 8

   Let stand for 10 minutes before serving. Garnish with chopped parsley. Recipe developed by Barrett Heald

• Calories 405.1 kcal High
• Protein 13.94 g Good Source
• Carbs 42.65 g Moderate
• Total Fat 19.32 g High
• Saturated Fat 7.4 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 91.69 mg High
• Sodium 577.96 mg High
• Fiber 2.67 g Low Source
• Sugar 5.34 g Moderate
• Added Sugar 0.46 g Low Source
• Calcium 80.7 mg Low Source
• Iron 2.7 mg Moderate
• Potassium 483.41 mg Moderate
• Vitamin A 73.48 mcg_rae Low Source
• Vitamin C 10.69 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Mustard
• Garlic 🧄
• Onions 🧅