This easy meatball casserole without tomato sauce is made with store-bought homestyle meatballs. The meatballs are baked with egg noodles in a delicious creamy and garlicky mushroom and spinach sauce. A white cheddar cheese topping adds a nice sharp contrast to the creamy sauce.
Sauce ingredients:
The sauce for this casserole is basically a delicious homemade cream of mushroom soup with extra flavor from fresh spinach.
Remaining casserole ingredients:
Note that you'll need bite-sized (½-ounce each) frozen homestyle meatballs for this recipe.
How to make the sauce:
See full ingredient amounts and instructions in the recipe card below!
- Saute minced onion until starting to soften.
- Add mushrooms and cook until most of the liquid is released.
- Stir in garlic, thyme, pepper and flour.
- Stir in chicken broth and cream. Reduce until thick enough to coat the back of a spoon. Add spinach and stir just until starting to wilt.
How to make the casserole:
See full ingredient amounts and instructions in the recipe card below!
- Cook the noodles.
- Heat the meatballs.
- Mix noodles, meatballs and sauce together, then transfer into an 8-inch by 8-inch baking dish.
- Top with cheese and bake until the cheese is fully melted.
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Meatball Casserole without Tomato Sauce
This mushroom spinach meatball casserole is easy to make and full of creamy and delicious flavors.
Rate this Recipe Print Equipment:
- measuring cups and spoons
- 1 large pot with lid (to cook the noodles)
- 1 colander
- 1 knife and cutting board
- 1 garlic press (optional)
- 1 skillet (to make the sauce)
- 1 wooden spoon
- 1 microwave safe dish (to heat the meatballs on)
- 1 baking dish (8 inch by 8 inch by 2 ¼ inch)
- cheese grater
Ingredients:
- 3 cups medium-width egg noodles (uncooked)
- 1 tablespoon mild olive oil
- ¼ cup minced yellow or white onion (you need about ⅓ of a small onion for that)
- 6 ounces cremini or white button mushrooms, stems removed, caps quartered
- 2 garlic cloves, peeled and minced or pressed through a garlic press
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cups spinach leaves
- 16 fully cooked frozen homestyle meatballs (½ ounce each)
- 2 cups grated sharp white cheddar cheese
- fresh thyme leaves as garnish (optional)
Instructions:
- Heat the oven to 400 degrees F.
- Cook noodles according to package instructions. While the noodles are cooking, make the sauce.*3 cups medium-width egg noodles (uncooked)
- Heat the oil in a pan until shimmering.1 tablespoon mild olive oil
- Add onion and cook until starting to soften (about 2 minutes).¼ cup minced yellow or white onion
- Add mushrooms and cook, stirring occasionally, until most of their liquid is released (about 5 minutes).6 ounces cremini or white button mushrooms, stems removed, caps quartered
- Stir in garlic, thyme and pepper, then stir in the flour.2 garlic cloves, peeled and minced or pressed through a garlic press, ½ teaspoon dried thyme, ¼ teaspoon ground black pepper, 2 tablespoons all-purpose flour
- Pour in broth and cream, then bring to a full boil. Cook, stirring continuously, until the sauce has thickened enough to coat the back of a spoon (12 to 15 minutes). Turn the heat off, add the raw spinach and stir a few times just until starting to wilt. Set aside.2 cups chicken broth, 1 cup heavy cream, 2 cups spinach leaves
- Heat frozen meatballs in the microwave according to package instructions.16 fully cooked frozen homestyle meatballs (½ ounce each)
- Stir cooked noodles, meatballs and sauce together. Transfer to a baking dish and top evenly with cheese.2 cups grated sharp white cheddar cheese
- Bake until the cheese is fully melted (10 to 15 minutes). Sprinkle with fresh thyme leaves (optional). Serve hot with garlic bread and green salad.
Notes:
*You can make the sauce up to a day ahead and keep in an airtight container in the fridge. Briefly heat it up in the microwave or on the stovetop when you're ready to make the casserole. Storage: Store leftovers either in the casserole dish covered with plastic wrap or in any other airtight container in the fridge. Reheat in the microwave or in the oven. To make 8 portions: This recipe makes 4 portions in an 8-inch by 8-inch baking dish. If you want to double the recipe, use a 9-inch by 13-inch baking dish instead and double all ingredients.
More great comfort food recipes without tomato:
- For another delicious no tomato creamy casserole also check out this broccoli cauliflower ground beef casserole.
- This sausage and broccoli soup has incredible flavor and takes only 25 minutes to make.
- For meaty and delicious pasta dishes, check out this no tomato ground beef pasta sauce or this chicken chorizo mushroom pasta.
LauraJane says
My thyme was shot so I added condensed portobello mushroom soup, some anchovie paste, and a little white wine to boost the flavor.
Sooo yummy!
Nicole B. says
I'm thrilled to hear that, LauraJane! So happy you enjoyed the recipe!