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Meatball and Mushroom Stroganoff with Dill Sauce

Meatball and Mushroom Stroganoff with Dill Sauce
  • Prep 10 min
  • Total 27 min
  • Servings 4
This hearty dish is a cinch to prepare with all the creamy, rich flavors that make it a classic. Recipe courtesy of Reynolds.
Updated December 11, 2012


  • 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.

  • Reynolds® Oven Bag Tips: • Use kitchen shears to snip fresh dill.

Nutrition Facts are not available for this recipe
  • Reynolds® is a trademark of Reynolds Consumer Products Inc.
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