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Meatball and Mushroom Stroganoff with Dill Sauce
Reynolds® Oven Bag, Large Size
can (14.5 oz.) chicken broth
tablespoons Worcestershire sauce
tablespoon Dijon style mustard
lb. frozen Swedish style meatballs, 1-inch diameter
small onion, chopped
cups baby Bella mushrooms, sliced 1/4-inch thick
cup sour cream
tablespoons fresh dill, chopped
pkg. (8 oz.) egg noodles, cooked according to package directions
Preheat oven to 400°F. Place oven bag in 13x9x2-inch baking pan.
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.
Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
Bake 20 to 25 minutes or until heated through and sauce has thickened. Carefully cut open bag.
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.
Reynolds® Oven Bag Tips: • Use kitchen shears to snip fresh dill.
No nutrition information available for this recipe.
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