Meatball Stroganoff Casserole with Frozen Meatballs

Use fully cooked frozen meatballs for this stroganoff casserole, warming them according to their package directions before folding them into mushroom sauce and egg noodles. That extra step keeps the bake predictable: the oven heats the assembled casserole instead of trying to thaw a mass of frozen meatballs in the center.

Meatball stroganoff casserole recipe

Yield: 6 servings
Estimated active preparation: 15 minutes
Estimated cooking: 35 to 45 minutes, plus 5 minutes resting; about 55 to 65 minutes total when the meatballs warm while the sauce cooks. Follow the package if they need longer.
Course: Main dish
Equipment: Large pot, large skillet, colander, whisk, 9-by-13-inch (23-by-33-cm) baking dish, instant-read thermometer

Ingredients

• 1½ pounds (680 g) fully cooked frozen meatballs, preferably plain or homestyle
• 8 ounces (225 g) dry wide egg noodles
• 3 tablespoons (42 g) unsalted butter, divided, plus more for the dish
• 1 small yellow onion, chopped, about 1 cup (150 g)
• 8 ounces (225 g) white or cremini mushrooms, sliced
• 2 cloves garlic, minced
• 3 tablespoons (about 25 g) all-purpose flour
• 2 cups (475 ml) reduced-sodium beef broth, plus more if needed
• 2 teaspoons (10 ml) Worcestershire sauce
• 1 teaspoon (5 ml) Dijon mustard
• ½ teaspoon sweet paprika
• ¼ teaspoon black pepper
• ¾ cup (180 g) full-fat sour cream
• Salt to taste

Instructions

1. Heat the oven to 375°F (190°C) and butter the baking dish. Warm the fully cooked frozen meatballs using the method and time on their package. Keep them hot while making the sauce. This recipe does not use raw frozen meatballs.
2. Cook the egg noodles in boiling water for 2 minutes less than the package time. Drain.
3. Melt 1 tablespoon (14 g) butter in a large skillet over medium-high heat. Cook the onion and mushrooms for about 8 to 10 minutes, until the onion softens and most mushroom liquid evaporates. Add garlic and stir for 30 seconds.
4. Lower the heat to medium. Add the remaining 2 tablespoons (28 g) butter, then stir in the flour for 1 minute. Whisk in the broth gradually. Simmer for 2 to 4 minutes until thickened. Stir in Worcestershire sauce, mustard, paprika, and pepper.
5. Remove from the heat and stir in the sour cream. Fold in the hot meatballs and drained noodles. Add broth by the tablespoon (15 ml) if the mixture is stiff. Taste and add salt only if needed.
6. Transfer to the prepared dish and cover with foil. Bake for about 20 to 25 minutes, until the center reaches 165°F (74°C). Check the sauce and the center of a meatball near the middle of the dish. Rest for 5 minutes before serving.

Package directions take priority for warming the particular meatballs you buy. The assembled casserole temperature follows the FoodSafety.gov chart. Oven times are estimates.

Which frozen meatballs work best?

Plain or homestyle beef meatballs let the mushroom and sour cream sauce remain the main flavor. Italian-seasoned meatballs also work, though their herbs will change the dish. Fully cooked turkey or chicken meatballs can be used in the same weight; substitute chicken broth if preferred.

Use weight rather than a meatball count, since brands vary greatly in size. Small meatballs are easier to portion with noodles. Check the label if avoiding wheat, milk, eggs, or other allergens; meatballs, broth, and Worcestershire sauce can contain ingredients that are not obvious from their names.

Homemade meatballs are another option. Follow the separate homemade cooked frozen meatball method, then use fully cooked meatballs here. For a stovetop dinner, see Easy Stroganoff Meatballs over Buttered Noodles.

Make-ahead and reheating notes

For next-day preparation, make the mushroom sauce and noodles, cool promptly in shallow containers, and refrigerate separately. Keep frozen meatballs frozen until ready to warm according to the package. Combine the warmed meatballs, sauce, sour cream, and noodles before baking. Cold sauce or noodles will increase the oven time; check for 165°F (74°C).

Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below and use within 3 to 4 days. Freeze portions promptly for longer storage. See USDA guidance on handling leftovers.

Add a spoonful of broth to a portion, cover loosely, and microwave in short intervals, stirring between intervals. Heat to 165°F (74°C) throughout, checking more than one spot. For a larger amount, use a covered oven-safe dish at 350°F (175°C); heating time depends on depth and portion size. Follow USDA reheating guidance.

Freeze cooled individual portions in airtight containers. Thaw in the refrigerator before reheating. Noodles may soften and sour cream may separate after freezing; stirring in a little broth during reheating can improve the texture. Freezing does not improve an already dry casserole.