Recipe by Reynolds®
"Delicious Swedish meatball and mushroom stroganoff is easy and fuss-free with this Reynolds® oven bag technique."
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Reynolds® Oven Bag, large size
1 (14.5 ounce) can
frozen Swedish style meatballs, 1-inch diameter
baby Bella mushrooms, sliced 1/4-inch thick
fresh dill, chopped
1 (8 ounce) package
egg noodles, cooked according to package directions
i did this in the crockpot tonight. i put all ingredients in on high for about 3 1/2 hours. everything was fully cooked, and tasted great. i needed to thicken the sauce, and even then it was a little too liquidy to eat on a plate. my kids were annoyed that they couldn't keep their salad out of it. :-) but the recipe is yummy and with a little tweaking i think it will be a good slow cooker recipe, too. definitely a keeper!
I did not bother with an oven bag only because I didn't have any. I used beef broth instead of chicken broth (they were beef meatballs--I just matched like with like) and because I don't have fresh dill, I used dried. I layered the meatballs, onion and meatballs in the bottom of the baking dish and mixed the sauce (omitting the sour cream) ingredients in a small mixing bowl and poured it over the ingredients in the baking pan. I covered the pan with foil and baked it according to the recipe instructions. Once I took it out of the oven, I folded in the sour cream. Quick swedish meatball recipe that the family inhaled. NO LEFTOVERS.
Yummy!!! I didn't have "Swedish" meatballs so I used regular frozen Italian meatballs. I also added a can of cream of mushroom soup and extra dill. So super yummy!!!!
This was overall a very good recipe. If I made it again I'd do a few things differently. I'd cut back the onion to half of one. The taste was just too overwhelming. The sauce was good but I thought it probably could've been a little thicker. I'd add a little more flour next time. The dill was a good addition. It was very tasty and easy to make.
This was truly awesome. I would certainly make it again.
As I didn't have an oven bag, I used a slow cooker. I sautéed the mushrooms and onions before adding to the pot and upped the flour to three tablespoons of instant blend flour. As my local supermarket didn't have Swedish meatballs, I used low fat chicken balls and added a good grating of fresh nutmeg to the sauce. Wonderful flavour.
* Percent Daily Values are based on a 2,000 calorie diet.
Meatball and Mushroom Stroganoff with Dill Sauce and Noodles
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 564
** Calories from Fat: 207
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