Creamy Meatball Casserole
Ingredients
– Meatballs (frozen or homemade): 1 to 1.5 pounds
– Egg noodles: 12 ounces
– Cream of mushroom soup: 1 can (10.5 ounces)
– Beef broth: 1 cup
– Sour cream: 1/2 cup
– Shredded cheddar cheese: 1 cup
– Garlic powder: 1 teaspoon
– Onion powder: 1 teaspoon
– Paprika: 1/2 teaspoon
– Parsley (optional, for garnish): 2 tablespoons
– Salt and pepper to taste
Instructions
1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C).
2. Cook the Noodles: Prepare the egg noodles according to the instructions on the package until they reach an al dente texture. Drain and set aside.
3. Prepare the Sauce: In a large mixing bowl, combine the cream of mushroom soup, beef broth, sour cream, garlic powder, onion powder, paprika, salt, and pepper. Stir the mixture thoroughly.
4. Assemble the Casserole: Evenly distribute the cooked egg noodles in a greased 9×13-inch casserole dish. Pour the prepared sauce over the noodles and gently mix to ensure even coating. Place the meatballs on top of the noodles and sauce.
5. Add the Cheese: Evenly sprinkle the shredded cheddar cheese over the casserole.
6. Bake: Cover the dish with aluminum foil and bake for 25 minutes. After this time, remove the foil and continue baking for an additional 10 to 15 minutes, or until the cheese is melted and golden brown.
7. Garnish and Serve: Before serving, sprinkle with chopped parsley if desired.
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