Meatball Stroganoff Pasta Casserole

Name: Meatball Stroganoff Pasta Casserole
Prep time: 30 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 1 bag (12 oz) uncooked extra-wide egg noodles (about 7 cups); 1/4 cup butter; 2 packages (8 oz each) white mushrooms, sliced; 1/2 cup chopped onion; 1/4 cup all-purpose flour; 1 carton (32 oz) Progresso™ beef flavored broth; 1 tablespoon Worcestershire sauce; 1/2 teaspoon salt; 1/4 teaspoon pepper; 4 oz cream cheese, softened and cut into small cubes; 1/4 cup heavy whipping cream; 1 package (22 oz) frozen cooked beef meatballs, thawed; Chopped Italian (flat-leaf) parsley, if desired

84 Ratings

75 Reviews

Kitchen Tested

Prep 30 min
Total 1 hr 15 min
Ingredients 13
Servings 10

It’s hard to improve on an almost-perfect stroganoff dinner, but this made-with-meatballs casserole version may have achieved the impossible!

By Pillsbury Kitchens

Updated August 23, 2017

Make With

Progresso Broth

Ingredients

1 bag (12 oz) uncooked extra-wide egg noodles (about 7 cups)
1/4 cup butter
2 packages (8 oz each) white mushrooms, sliced
1/2 cup chopped onion
1/4 cup all-purpose flour
1 carton (32 oz) Progresso™ beef flavored broth
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
4 oz cream cheese, softened and cut into small cubes
1/4 cup heavy whipping cream
1 package (22 oz) frozen cooked beef meatballs, thawed
Chopped Italian (flat-leaf) parsley, if desired

Steps

1

Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray; set aside. Cook and drain noodles as directed on package, using minimum cooking time. Drain; set aside.
2

Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Add mushrooms and onion; cook 3 to 5 minutes, stirring occasionally, until onions are tender. Sprinkle flour on top of mushrooms and onions; stir well. Gradually stir in beef broth; add Worcestershire sauce, salt and pepper.
3

Heat to simmering, stirring occasionally; cook 3 to 5 minutes or until mixture is slightly thickened. Stir cream cheese into hot broth mixture, stirring constantly with whisk until cream cheese is mostly incorporated (small pieces of cream cheese may remain but will incorporate in baking). Remove from heat; stir in whipping cream.
4

In baking dish, add noodles, sauce and meatballs, carefully mixing to coat. Cover; bake 30 to 35 minutes or until sauce is bubbling and casserole is heated through. Stir; cool 10 minutes. Stir before serving; garnish with parsley.

Stirring the casserole before serving helps evenly distribute the sauce.
Serve with a side of cooked green vegetables or a side salad for a complete meal.

Nutrition Facts

Serving Size: 1 Serving

Calories: 400

Calories from Fat: 180

Total Fat: 20g; 31%

Saturated Fat: 10g; 48%

Trans Fat: 1/2g

Cholesterol: 120mg; 40%

Sodium: 1050mg; 44%

Potassium: 390mg; 11%

Total Carbohydrate: 36g; 12%

Dietary Fiber: 2g; 9%

Sugars: 4g

Protein: 19g

% Daily Value*:

Vitamin A: 8%; 8%

Vitamin C: 0%; 0%

Calcium: 8%; 8%

Iron: 20%; 20%

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;