Layer frozen meatballs over dry egg noodles, together with 2 ingredients, into a glass baking dish for a simple meal that disappears faster than anyth
Oven-Baked Amish Meatball Stew
This easy Amish-inspired meatball stew brings together wide egg noodles, frozen meatballs, and a creamy mushroom-based gravy in one convenient baking dish. The covered baking process allows the noodles to soak up the flavorful broth while everything cooks together into a warm, hearty casserole-style stew. With almost no preparation required, it’s an ideal choice for a simple comfort-food dinner.
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 |
Directions
1. Heat 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
Pour the dry wide egg noodles into the prepared baking dish and spread them out into an even layer.
3. Prepare the creamy broth
In a medium bowl or large measuring cup, whisk together the beef broth and condensed cream of mushroom soup. Continue mixing until the sauce is smooth and well incorporated.
4. Add the liquid
Pour the broth mixture evenly over the noodles. If any noodles rise above the surface, gently press them down so they are covered by the liquid.
5. Arrange the meatballs
Distribute the frozen, fully cooked meatballs over the noodles, keeping them in a relatively even single layer.
6. Bake covered
Tightly cover the baking dish with foil, making sure it is well sealed to trap the steam. Place the dish on the center oven rack and bake for 45 minutes.
7. Finish uncovered
Carefully remove the foil. Gently stir the noodles around the edges of the dish, then return it to the oven uncovered. Continue baking for another 15–20 minutes, until the noodles are tender and the stew is thoroughly heated and bubbling.
8. Rest and serve
Remove the dish from the oven and allow the stew to sit for 5–10 minutes. This brief resting period gives the gravy time to thicken before you spoon the stew into bowls and serve.
