Easy Baked Meatball and Egg Noodle Casserole
If you’re looking for a no-fuss weeknight dinner that the whole family will devour, this baked meatball and egg noodle casserole is exactly what you need. With just a handful of ingredients and almost zero prep work, you can have a hearty, comforting meal on the table with minimal effort. The best part? Everything goes into one dish — dry egg noodles, frozen meatballs, and two simple pantry staples — and the oven does all the heavy lifting.
This is the kind of recipe that becomes a household staple after just one try. It’s warm, filling, and disappears from the table almost as fast as you can set it down. Whether you’re feeding a hungry crowd or just want leftovers for tomorrow’s lunch, this casserole delivers every single time.
Ingredients
- 1 bag (about 24 oz) frozen meatballs
- 3 cups dry egg noodles (uncooked)
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups beef broth
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Method
- Preheat your oven to 375°F (190°C) and lightly grease a large glass baking dish.
- Pour the dry, uncooked egg noodles evenly across the bottom of the baking dish in a single layer.
- In a bowl, whisk together the cream of mushroom soup and beef broth until smooth and well combined.
- Pour the soup and broth mixture evenly over the dry egg noodles, making sure all the noodles are covered.
- Place the frozen meatballs directly on top of the noodle mixture, spacing them out evenly across the dish.
- Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 10 to 15 minutes, until the top is lightly golden and the noodles are tender.
- Remove from the oven, let it rest for 5 minutes, then garnish with fresh parsley if desired and serve hot.
Tips for the Best Results
Make sure the egg noodles are completely dry and uncooked when they go into the dish. The noodles cook directly in the broth and soup mixture, absorbing all that rich, savory flavor as they bake. Using beef broth gives the casserole a deeper, more robust taste, but chicken broth works just as well if that’s what you have on hand.
Feel free to customize this dish by adding a handful of frozen peas, sliced mushrooms, or shredded cheese on top during the last few minutes of baking. A sprinkle of garlic powder or onion powder stirred into the broth mixture adds even more depth of flavor without any extra work.
Storage and Reheating
Leftover casserole can be stored in an airtight container in the refrigerator for up to three days. When reheating, add a splash of broth or water to loosen the noodles before microwaving, as they tend to absorb moisture as they sit. This dish also freezes well — simply portion it out, freeze in airtight containers, and reheat straight from frozen when needed.
