So, you know how sometimes you’re at IKEA buying storage bins you don’t actually need and you stop at the cafeteria for those Swedish meatballs because obviously you have to?
that happened to me like three weeks ago and I was eating them thinking “I could totally make a casserole situation out of this” because I’m always trying to turn things into casseroles. it’s a problem.
got home with my unnecessary storage bins and a bag of tea lights and immediately started experimenting. first attempt was a total disaster because I used sour cream instead of cream cheese and it separated into this weird watery mess that my dog wouldn’t even eat. second try I overcooked the noodles and they turned to mush. third time though? absolutely nailed it.
now my kids ask for “that IKEA pasta thing” at least once a week lol and I’m not mad about it because it takes like 40 minutes total and uses frozen meatballs so I don’t have to roll anything.
Contents
Why this casserole slaps
you use frozen meatballs so there’s basically no prep work besides opening a bag
egg noodles are cheap and filling and everybody likes them even picky eaters
the sauce is creamy and has that Swedish meatball vibe without being complicated
it bakes in one dish so cleanup is minimal which is the whole point of casseroles
leftovers are even better the next day when everything has melded together
What you need
here’s what I throw in, but honestly I eyeball most of this:
| Ingredient | Amount | Notes |
|---|---|---|
| Frozen meatballs | about 2 lbs | Swedish-style if you can find them, regular works too |
| Egg noodles | 12 oz bag | the wide ones, not the super thin kind |
| Butter | half a stick | like 4 tablespoons or whatever |
| Onion | 1 medium | diced small |
| Mushrooms | 8 oz | sliced, baby bellas are my favorite |
| Garlic | 3-4 cloves | or that jarred minced stuff |
| Flour | maybe 1/4 cup | for thickening |
| Beef broth | 2 cups | chicken broth works fine too |
| Heavy cream | 1 cup | don’t use milk, it won’t be creamy enough |
| Worcestershire sauce | couple tablespoons | adds that umami thing |
| Dijon mustard | a tablespoon | sounds weird but trust me |
| Sour cream | half a cup | stir this in at the end |
| Parmesan cheese | some for topping | however much you want really |
| Salt & pepper | to taste | obviously |
| Nutmeg | tiny pinch | traditional Swedish thing |
| Fresh parsley | for garnish | if you remember to buy it |
How to make it
Preheat your oven to 350 degrees. or like 375 if you want it done faster and don’t mind the edges getting a little crispy.
Cook your egg noodles according to the package but take them off like 2 minutes early because they’re going in the oven and will keep cooking. I always forget this step and my noodles get mushy so learn from my mistakes.
Drain the noodles and set them aside. maybe drizzle a tiny bit of olive oil on them so they don’t stick together into one giant noodle blob.
okay so while the noodles are cooking—bake your frozen meatballs on a sheet pan for like 15 minutes until they’re heated through. you could microwave them but the oven makes them less soggy.
Melt butter in a big skillet over medium heat. I use my biggest one because there’s a lot going on here.
Add your diced onion and sliced mushrooms. cook them for maybe 8 minutes until the mushrooms release their water and everything gets soft and brown. this is where all the flavor happens so don’t rush it.
Throw in the garlic and stir for like 30 seconds. seriously I’ve burned garlic so many times by walking away to check my phone during this part.
Sprinkle the flour over everything and stir it around for about 2 minutes. it’ll look pasty and weird but that’s what you want.
Pour in the beef broth slowly while stirring so you don’t get lumps. I still get lumps sometimes because I pour too fast while also trying to stir but whatever, they usually dissolve.
Add the heavy cream, Worcestershire sauce, Dijon mustard, salt, pepper, and that tiny pinch of nutmeg. stir it all together and let it simmer for a few minutes until it thickens up.
Turn off the heat and stir in the sour cream. do NOT add sour cream while it’s still boiling or it’ll curdle and look gross.
Combine your cooked noodles, meatballs, and sauce in a big 9×13 baking dish. I usually just dump everything in and stir it around with a spoon until it’s mixed.
Sprinkle Parmesan cheese all over the top. be generous because the cheese gets all crispy and that’s the best part.
Bake for about 25-30 minutes until it’s bubbling and the top is golden. mine always bubbles over the sides a little so I put a sheet pan underneath to catch the drips.
Let it cool for like 5 minutes before serving. I never wait long enough and burn my mouth every single time.
Tips and variations
- Add frozen peas or green beans in the last 10 minutes of baking if you want vegetables. I do this when my mom is coming over so it looks like I’m feeding my family balanced meals.
- Use turkey meatballs to make it slightly healthier. my friend swears by the Trader Joe’s turkey meatballs but I haven’t tried them yet.
- Make it ahead by assembling everything without baking, cover it with foil, and stick it in the fridge for up to 24 hours. then just pop it in the oven when you’re ready to eat, maybe add 10 extra minutes to the baking time.
- Top it with crispy fried onions like the kind you put on green bean casserole. my husband did this once and it was actually amazing even though I made fun of him for it.
Storage and leftover notes
keeps in the fridge for like 4-5 days in a covered container, but we usually eat it way faster than that.
reheats really well in the microwave, just add a splash of milk or broth because it dries out a little. I usually do like 2 minutes per portion and stir it halfway through.
you can freeze individual portions in those disposable aluminum containers. I did this once and labeled them “Swedish casserole” but then forgot about them for like 4 months. found them when I was looking for ice cream and they were still good after reheating, just a little less creamy.
I have a terrible habit of not labeling things and last week I pulled out what I thought was this casserole but it turned out to be some kind of tuna noodle situation from who knows when. we ordered Chinese food instead and I threw the mystery casserole away without even tasting it because it smelled questionable.
Nutrition facts per serving
this is for about 8 servings which is how I usually cut it:
| Nutrient | Amount |
|---|---|
| Calories | around 520 |
| Protein | 24g |
| Carbs | 38g |
| Fat | 29g |
| Fiber | 2g |
| Sugar | 4g |
these numbers are approximate because I used some online calculator and I definitely use more butter and cream than I’m supposed to. also depends on what kind of meatballs you use because some are fattier than others.
Questions people ask
Can I use homemade meatballs instead of frozen?
yeah for sure, if you’re ambitious and want to roll your own meatballs go for it. I did this exactly once and it took forever and honestly they weren’t that much better than the frozen ones. but if you have time and energy then definitely do it, just cook them first before adding to the casserole.
What if I can’t find egg noodles?
use whatever pasta you have. I’ve done this with penne and farfalle and even rotini when that’s all I had in the pantry. cooking time might be different so just check the package and undercook it a little like I said before.
Can I make this without mushrooms?
ugh yeah if you hate mushrooms you can leave them out, but they add a lot of flavor and texture so you’re missing out. my sister picks them all out like a toddler but I still make it with them because everyone else likes them.
Does this work in a slow cooker?
I’ve never tried it but my neighbor says she makes something similar in her crockpot. she cooks the noodles separately and then combines everything in the slow cooker on low for like 2 hours. sounds like it could work but I can’t promise anything because I’ve never done it myself.
