Dump and Bake Meatball Stroganoff
The Dump and Bake Meatball Stroganoff combines juicy meatballs, tender noodles, creamy mushroom sauce, and a touch of sour cream for a comforting, oven-baked dish. It’s simple, delicious, and perfect for nights when you want a homemade meal with minimal effort.
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.