Step 3: Make the Creamy Sauce
- In the same skillet, melt the butter over medium heat.
- Whisk in the flour and cook for 1–2 minutes to make a roux.
- Gradually whisk in beef broth and heavy cream until smooth.
- Stir in Dijon mustard and Worcestershire sauce.
- Season with salt and pepper to taste.
- Allow the sauce to simmer for 3–5 minutes until slightly thickened.
Step 4: Cook the Noodles
- Bring a large pot of salted water to a boil.
- Cook the egg noodles according to package instructions until al dente.
- Drain the noodles and return them to the pot.
Step 5: Assemble the Casserole
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked noodles, meatballs, and creamy sauce. Mix gently to coat everything evenly.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Sprinkle the shredded cheese evenly over the top (optional for a cheesy crust).
Step 6: Bake
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10–15 minutes, until the cheese is melted and bubbly, and the sauce is thick and creamy.
Step 7: Serve
- Remove from the oven and let it cool for 5 minutes.
- Garnish with freshly chopped parsley.
- Serve warm and enjoy the comforting flavors of this classic Swedish-inspired dish.
Tips for the Perfect Swedish Meatball Noodle Bake
- Make it ahead: You can assemble the casserole a day in advance and refrigerate. Just add 5–10 minutes to the baking time if baking cold.
- Cheese variations: Try Gruyère or smoked gouda for a richer, more indulgent flavor.
- Vegetable boost: Add peas, carrots, or mushrooms to the casserole for extra nutrition and texture.
This Swedish Meatball Noodle Bake is a foolproof way to turn a classic comfort food into a family-friendly, all-in-one meal. Creamy, hearty, and full of flavor, it’s guaranteed to become a weeknight favorite.
If you want, I can also make a quick 30-minute version of this recipe for busy nights that doesn’t compromise on flavor. Do you want me to do that?
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