Meatball and Mushroom Stroganoff with Dill Sauce

 

1

Reynolds® Oven Bag, Large Size

2

tablespoon 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 1/4-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

• 1 Preheat oven to 400°F. Place oven bag in 13x9x2-inch baking pan.
• 2 Add flour, chicken broth, Worcestershire sauce and mustard to oven bag; squeeze bag to blend ingredients. ADD meatballs, onion, and mushrooms. Turn bag several times to mix. Arrange ingredients in an even layer in pan.
• 3 Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
• 4 Bake 20 to 25 minutes or until heated through and sauce has thickened. Carefully cut open bag.
• 5 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.