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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Meatball Stroganoff Pasta Casserole Recipe

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This recipe for Meatball Stroganoff Pasta Casserole is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bag Extra Wide Egg Noodles
¼ c. Butter
2 - 8 oz. pkgs. White Mushrooms, sliced
½ c. Onion, chopped
¼ c. Flour
1 carton Beef Broth
1 Tbsp. Worcestershire Sauce
½ tsp. Salt
¼ tsp. Pepper
4 oz. Cream Cheese, softened and cut into small cubes
¼ c. Heavy Whipping Cream
1 pkg. frozen cooked Meatballs, thawed
Parsley, chopped, if desired
Directions:
Directions:
Heat oven to 375º. Spray a 9x13" baking dish with cooking spray; set aside. Cook and drain noodles as directed on package, using minimum cooking time. Drain; set aside. Meanwhile, 1n a 12" skillet, melt bitter over medium-high heat. Add mushrooms and onion; cook 3-5 minutes, stirring occasionally, until onions are tender. Sprinkle flour on top of the mushrooms and onions, stir well. Gradually stir in beef broth; add Worcestershire Sauce, salt and pepper. Heat to simmering, stirring occasionally; cook 3-5 minutes or until mixture is slightly thickened. Stir cream cheese into hot broth mixture, stirring constantly with a whisk until cream cheese is mostly incorporated. Remove from heat, stir in whipping cream. In a baking dish, add noodles, sauce and meatballs, carefully mixing to coat. Cover; bake 30-35 minutes or until sauce is bubbling and casserole is heated through. Stir; cool 10 minutes. Stir before serving; garnish with parsley.

 

 

 

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