Dump and Bake Meatball Stroganoff

• porcje: 8 servings
• czas aktywny: 15 minutes
• całkowity czas: 1 hour 5 minutes

Składniki

1 cup sour cream

4 ounces cream cheese, cubed and softened

4 cups beef broth

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1 teaspoon salt

1/2 teaspoon ground black pepper

8 ounces button mushrooms, sliced

1/2 cup finely chopped onion

2 cloves garlic, minced

1 (12-ounce) bag wide egg noodles

1 (12- to 14-ounce) bag frozen cooked beef meatballs

3 ounces French-fried onions (1 1/3 cups)

Chopped fresh parsley, for garnish

Wskazówki

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

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

Stir in mushrooms, onion, and garlic.

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

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

Remove from the oven and stir mixture, pressing noodles down again to submerge in the mixture. (If some noodles look underdone at this point, it’s fine, they will get done while it finishes baking and standing.)

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

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

Wartości Odżywcze

• Kalorie: 374 kcal
• Tłuszcz Całkowity: 25 g
• Tłuszcz Nasycony: 10 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 72 mg
• Sód: 1240 mg
• Węglowodany Całkowite: 27 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 6 g
• Białko: 13 g