Creamy Meatball Noodle Bake

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⭐ Creamy Meatball Noodle Bake

📝 Description

This Creamy Meatball Noodle Bake is a cozy, family-friendly casserole made with tender meatballs, egg noodles, and a rich, creamy sauce baked under a golden cheesy topping. It’s easy, comforting, and perfect for weeknights or potlucks. The recipe uses simple ingredients but delivers big, satisfying flavor.

🍽️ Ingredients

For the Casserole

  • 12–16 oz egg noodles

  • 1 lb frozen or homemade meatballs (fully cooked)

  • 2 tbsp butter

  • 1 small onion, chopped

  • 2–3 cloves garlic, minced

  • 1 can (10.5 oz) cream of mushroom or cream of chicken soup

  • 1 cup sour cream

  • 1 cup milk

  • 1 tbsp Worcestershire sauce

  • 1 tsp Italian seasoning

  • ½ tsp paprika

  • Salt & pepper to taste

For the Topping

  • 1 ½–2 cups shredded mozzarella or cheddar

  • ½ cup grated Parmesan (optional)

  • Fresh parsley for garnish (optional)

👩‍🍳 Instructions

1. Cook the noodles

  1. Bring a large pot of salted water to a boil.

  2. Cook egg noodles according to package directions until al dente.

  3. Drain and set aside.

2. Prepare the creamy sauce

  1. In a large skillet, melt butter over medium heat.

  2. Add onion and cook 3–4 minutes until soft.

  3. Add garlic and cook 30 seconds until fragrant.

  4. Stir in the soup, sour cream, milk, Worcestershire sauce, Italian seasoning, paprika, salt, and pepper.

  5. Let the mixture gently simmer for 2–3 minutes.

3. Assemble the casserole

  1. Preheat oven to 350°F (175°C).

  2. Grease a 9×13 baking dish.

  3. Combine cooked noodles, meatballs, and sauce in the dish. Mix well to coat everything evenly.

  4. Sprinkle mozzarella and Parmesan over the top.

4. Bake

  • Bake uncovered for 25–30 minutes, or until bubbly and golden.

5. Serve

Garnish with fresh parsley and serve warm.

🍽️ Servings

6 servings (large portions)
8 servings (smaller portions)

🔢 Approximate Nutritional Information (per serving)

(Based on 6 servings)

  • Calories: 520–590

  • Protein: 25–30 g

  • Carbohydrates: 46–52 g

  • Fat: 26–30 g

  • Saturated Fat: 12–14 g

  • Sodium: 850–1000 mg

  • Fiber: 2–3 g

Values vary depending on cheese, meatballs, and soup used.

💡 Notes

  • You can use beef, turkey, chicken, or plant-based meatballs.

  • If using homemade meatballs, precook them before adding to casserole.

  • Cream of mushroom provides deeper flavor, while cream of chicken makes it lighter and more savory.

  • For a soup-free version, swap in a homemade roux (butter + flour + broth + cream).

⭐ Tips for Best Results

  • Don’t overcook noodles — they’ll soften further during baking.

  • Add ½ cup broth if you prefer a slightly looser, extra-creamy casserole.

  • For a crispy top, broil for 2–3 minutes at the end.

  • Add vegetables (peas, spinach, mushrooms) for more nutrition.

  • Use freshly shredded cheese — melts better than pre-shredded.

🌿 Benefits of This Recipe

  • Kid-friendly and picky-eater approved

  • Great for meal prep and reheats well

  • High in protein

  • Comforting without being too heavy

  • Simple ingredients, low cost

  • Can be easily customized (leaner, vegetarian, gluten-free noodles, etc.)

❓ Q&A Section

Q: Can I make this ahead of time?

A: Yes! Assemble the casserole, cover, and refrigerate for up to 24 hours. Add 5–10 minutes to baking time.

Q: Can I freeze Creamy Meatball Noodle Bake?

A: Yes. Freeze before baking for best texture. Thaw overnight and bake as directed.

Q: What vegetables can I add?

A: Frozen peas, spinach, broccoli florets, mushrooms, or mixed veggies all work great.

Q: Can I make it healthier?

A: Use whole-grain noodles, light sour cream, lower-fat soup, part-skim cheese, and turkey meatballs.

Q: What can I use instead of egg noodles?

A: Penne, rotini, or any short pasta shape works.

Q: Does this reheat well?

A: Very well. Reheat at 350°F for 15 minutes or microwave in short intervals.

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