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
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