Meatball and Mushroom Stroganoff with Dill Sauce
- Prep Time: 10 minutes
- Cook Time: 20 - 25 minutes
- Servings: 4
- Course: Main Dish
Use kitchen shears to snip fresh dill. We tested with French's Dijon style mustard and Cooked Perfect frozen meatballs.
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Ingredients
- 2 tablespoons flour
- 1 can (14.5 oz.) chicken broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon style mustard
- 1 lb. frozen Swedish style meatballs,
- 1-inch diameter
- 1 small onion, chopped
- 2 cups baby Bella mushrooms, sliced ¼-inch thick
- 3/4 cup sour cream
- 2 tablespoons fresh dill, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pkg. (8 oz.) egg noodles, cooked according to package directions
Directions
Step 1
PREHEAT oven to 400°F. Place Reynolds® Oven Bag, Large Size in 13x9x2-inch baking pan.
Step 2
ADD flour, chicken broth, Worcestershire sauce and mustard to oven bag; squeeze bag to blend ingredients.
Step 3
ADD meatballs, onion, and mushrooms. Turn bag several times to mix. Arrange ingredients in an even layer in pan.
Step 4
CLOSE bag with nylon tie. Cut six half-inch slits in top. Tuck ends of bag in pan.
Step 5
BAKE 20 to 25 minutes or until heated through and sauce has thickened. Carefully cut open bag.
Step 6
SPOON meatballs and sauce into large serving bowl. Slowly stir in sour cream, dill, salt and pepper. Serve over cooked egg noodles. Garnish if desired.
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