The Dump and Bake Meatball Stroganoff is the ultimate comfort food for busy weeknights. This creamy, hearty casserole takes all the rich, savory flavours of traditional beef stroganoff and transforms them into a simple, no-fuss dish. There’s no need for pre-cooking or browning—just dump everything in a baking dish and let the oven work its magic!
Bake Meatball Stroganoff:
This version keeps all the creamy mushroom flavour and tender meatiness that make stroganoff a classic, but saves you time and effort. Perfect for family dinners or potlucks, it’s a one-pan meal that’s both satisfying and incredibly easy to make.
History of Stroganoff:
Beef Stroganoff originated in 19th-century Russia and was named after the noble Stroganov family. Traditionally made with sautéed beef and a sour cream sauce, the dish spread across Europe and America, evolving into many comforting versions. The “dump and bake” concept is a modern American innovation designed to make classic recipes faster and more convenient without losing flavor or richness.
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Dump and Bake Meatball Stroganoff
Ingredients
- 1 (12 oz) bag frozen fully cooked meatballs
- 3 cups uncooked egg noodles
- 1 can (10.5 oz) cream of mushroom soup
- 1 ¾ cups beef broth
- ½ cup sour cream
- ½ cup milk
- 1 small onion, diced (optional)
- 1 tsp garlic powder
- ½ tsp paprika
- Salt and pepper to taste
- 1 cup shredded mozzarella or cheddar cheese (optional)
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish.
- Combine ingredients. In the baking dish, add frozen meatballs, uncooked noodles, cream of mushroom soup, beef broth, milk, onion, garlic powder, paprika, salt, and pepper. Stir to mix evenly.
- Bake covered with foil for 35–40 minutes until noodles are tender.
- Add sour cream. Remove from oven, stir in sour cream and cheese (if using).
- Bake uncovered for an additional 5 minutes to melt the cheese.
- Garnish with fresh parsley before serving warm.
Notes
- Use homemade or store-bought meatballs for convenience.
- Don’t skip covering during baking—this helps cook the noodles evenly.
- Add mushrooms or peas for extra texture and flavour.
- For a lighter version, use Greek yogurt instead of sour cream.
- Leftovers reheat well for up to 3 days.
Tips for Bake Meatball:
- Stir halfway through baking to ensure noodles don’t stick.
- Add a splash of beef broth if sauce thickens too much.
- Use whole-wheat noodles for added fiber.
- Try with turkey or chicken meatballs for a leaner option.
- Serve with garlic bread or a green salad for a complete meal.
FAQs for Meatball:
Q: Can I use homemade meatballs?
Yes! Just make sure they’re cooked before adding to the dish.
Q: Can I make this ahead of time?
Yes, assemble everything (except sour cream), cover, and refrigerate up to 24 hoursbefore baking.
Q: Can I use different noodles?
You can substitute rotini or penne, but adjust liquid as needed.
Q: Can I freeze it?
Yes, freeze after baking. Thaw overnight and reheat in the oven.
Q: Can I make it gluten-free?
Yes, use gluten-free noodles and soup.
Conclusion
The Dump and Bake Meatball Stroganoff is the perfect combination of convenience and comfort. Creamy, rich, and full of flavor, it’s a guaranteed hit for the whole family. With minimal prep and easy cleanup, this recipe makes classic stroganoff weeknight-friendly and irresistibly delicious.