Meatball Casserole without Tomato Sauce
This mushroom spinach meatball casserole is easy to make and full of creamy and delicious flavors.
Servings: 4
Calories (Estimated): 749kcal
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.
Recipe 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.
