This Oven-Baked Amish Meatball Stew is a wonderfully simple one-dish meal made with dry egg noodles, frozen meatballs, and a creamy mushroom gravy. Everything cooks together beneath a tight layer of foil, allowing the noodles to soak up the rich beef broth and savory sauce as they bake. The result is a hearty, bubbling meal that requires very little preparation or hands-on cooking.

Oven-Baked Amish Meatball Stew

Ingredients

Ingredient	Quantity
Dry wide egg noodles	8 ounces
Frozen fully cooked meatballs	1 1/2 pounds
Beef broth	3 cups
Condensed cream of mushroom soup	1 (10.5-ounce) can

Step-by-Step Directions

1. Preheat the Oven and Prepare the Dish

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch glass baking dish.

2. Add the Noodles

Spread the dry wide egg noodles evenly across the bottom of the prepared baking dish.

3. Prepare the Gravy

In a medium bowl or measuring cup, whisk together the beef broth and condensed cream of mushroom soup. Continue mixing until the soup is fully incorporated and the mixture is smooth.

4. Add the Broth Mixture

Pour the prepared broth and mushroom mixture evenly over the noodles. If any noodles float to the surface, gently press them down so they are covered by the liquid.

5. Arrange the Meatballs

Distribute the frozen fully cooked meatballs evenly over the noodles in a single layer.

6. Bake Covered

Cover the baking dish tightly with foil to trap the steam. Place it on the center oven rack and bake for 45 minutes.

7. Finish Baking

Carefully remove the foil. Gently stir the noodles around the edges of the dish, then return it to the oven uncovered. Bake for another 15–20 minutes, or until the noodles are tender and the stew is thoroughly heated and bubbling.

8. Rest and Serve

Remove the dish from the oven and let the stew rest on the counter for 5–10 minutes. This allows the sauce to thicken slightly. Spoon into bowls and serve warm.