Swedish Meatball Noodle Bake Recipes

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SWEDISH MEATBALL NOODLE BAKE



Swedish Meatball Noodle Bake image

Egg noodles and meatballs are cloaked in a creamy shallot sauce, baked until bubbly, and served with lingonberry jam for a twist on Swedish Meatballs. Bonus: This home-style dish is on the table in less than an hour.

Provided by By Betty Crocker Kitchens

Categories     Dinner

Time 40m

Yield 8

Number Of Ingredients 10

12 oz uncooked wide egg noodles
1/2 cup sliced shallots (about 2 medium)
4 tablespoons unsalted butter
1/4 cup Gold Medal™ all-purpose flour
1 carton (32 oz) Progresso™ chicken broth
1/4 cup heavy whipping cream
Salt and pepper to taste
1 1/2 lb frozen cooked beef meatballs
2 tablespoons chopped fresh parsley leaves
Lingonberry jam

Steps:

  • Heat oven to 375°F. Lightly butter 13x9-inch (3-quart) baking dish; set aside. Heat 6-quart pot of water to boiling; add egg noodles, and cook 5 minutes. Noodles should still be firm through the middle. Drain, and set aside.
  • While noodles are boiling, cook shallots and butter in 3-quart saucepan about 3 minutes, stirring occasionally, until shallots are soft. Stir in flour to make a roux; cook 60 seconds. Gradually stir in chicken broth, stirring constantly, until mixture is smooth and all stock is mixed in. Heat to simmering, stirring constantly, until thickened. Remove from heat; stir in whipping cream. Season with salt and pepper to taste.
  • In baking dish, mix noodles, sauce and meatballs, coating well. Bake 20 to 30 minutes or until sauce is bubbling and thickened. Cool 10 minutes; serve with parsley and lingonberry jam.

Nutrition Facts : Calories 470, Carbohydrate 43 g, Cholesterol 140 mg, Fat 1, Fiber 2 g, Protein 24 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 4 g, TransFat 1 g

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