Servings
Font
Back
5.0 from 3 votes

Meatball Casserole without Tomato Sauce

This mushroom spinach meatball casserole is easy to make and full of creamy and delicious flavors.

Prep Time
5 mins
Cook Time
5 mins
Total Time
55 mins
Servings: 4
Calories: 749 kcal
Course: Main Course
Cuisine: International

Ingredients

  • 3 cups medium-width egg noodles (uncooked)
  • 1 tablespoon mild olive oil
  • ¼ cup minced yellow or white onion (you need about ⅓ of a small onion for that)
  • 6 ounces cremini or white button mushrooms, stems removed, caps quartered
  • 2 garlic cloves, peeled and minced or pressed through a garlic press
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 2 cups spinach leaves
  • 16 fully cooked frozen homestyle meatballs (½ ounce each)
  • 2 cups grated sharp white cheddar cheese
  • fresh thyme leaves as garnish (optional)

Instructions

    Cup of Yum
  1. Heat the oven to 400 degrees F.
  2. Cook noodles according to package instructions. While the noodles are cooking, make the sauce.*
  3. Heat the oil in a pan until shimmering.
  4. Add onion and cook until starting to soften (about 2 minutes).
  5. Add mushrooms and cook, stirring occasionally, until most of their liquid is released (about 5 minutes).
  6. Stir in garlic, thyme and pepper, then stir in the flour.
  7. Pour in broth and cream, then bring to a full boil. Cook, stirring continuously, until the sauce has thickened enough to coat the back of a spoon (12 to 15 minutes). Turn the heat off, add the raw spinach and stir a few times just until starting to wilt. Set aside.
  8. Heat frozen meatballs in the microwave according to package instructions.
  9. Stir cooked noodles, meatballs and sauce together. Transfer to a baking dish and top evenly with cheese.
  10. Bake until the cheese is fully melted (10 to 15 minutes). Sprinkle with fresh thyme leaves (optional). Serve hot with garlic bread and green salad.

Notes

  • *You can make the sauce up to a day ahead and keep in an airtight container in the fridge. Briefly heat it up in the microwave or on the stovetop when you're ready to make the casserole.
  • Storage: Store leftovers either in the casserole dish covered with plastic wrap or in any other airtight container in the fridge. Reheat in the microwave or in the oven.
  • To make 8 portions: This recipe makes 4 portions in an 8-inch by 8-inch baking dish. If you want to double the recipe, use a 9-inch by 13-inch baking dish instead and double all ingredients.