Ingredients
Scale
- 1 (22 ounce) jar Alfredo sauce
- 3 cups less-sodium beef broth
- 1 tablespoon Worcestershire sauce
- ½ cup sour cream, at room temperature
- 12 ounces uncooked medium egg noodles
- 1 cup frozen diced onion, thawed
- 14-16 ounces frozen fully-cooked meatballs, thawed
- 8 ounces sliced fresh mushrooms
- 2 teaspoons minced garlic
- ½ cup panko breadcrumbs
- 1 tablespoon salted butter, melted
- Optional garnish: chopped fresh parsley
Instructions
- Preheat the oven to 425°F (220°C) and spray a deep 9×13-inch baking dish with cooking spray.
- In the prepared dish, whisk together the Alfredo sauce, beef broth, Worcestershire sauce, and sour cream until smooth.
- Stir in the uncooked noodles, thawed onion, meatballs, mushrooms, and minced garlic, ensuring the noodles are submerged in the sauce.
- Cover the dish tightly with aluminum foil and bake for 30 minutes.
- After 30 minutes, uncover and stir. Check if the noodles are almost al dente; if still firm, re-cover and bake for another 5 minutes.
- In a separate bowl, mix panko breadcrumbs with melted butter.
- Sprinkle the breadcrumb mixture evenly over the casserole.
- Uncover and bake for an additional 5 minutes until the topping is golden and noodles are fully cooked. Optionally, broil for 1-2 minutes for a crispier topping.
- Let the casserole rest for 5-10 minutes before serving to thicken up the sauce. Garnish with fresh parsley, if desired.
Notes
Make sure to fully thaw the meatballs for even cooking.
Substitute fresh mushrooms with canned if preferred; drain before adding to the mixture.
Allow the casserole to rest after baking for better texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: Unknown
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 50mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.