Meatball and Mushroom Stroganoff with Dill Sauce

Name: Meatball and Mushroom Stroganoff with Dill Sauce
Prep time: 27 min
Cook time: 27 min
Total time: 27 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters baby Bella mushrooms, sliced 1/4-inch thick; 411 grams can chicken broth; 227 grams pkg. egg noodles, cooked according to package directions; 2 Tbsps flour; 2 Tbsps fresh dill, chopped; 454 grams frozen Swedish style meatballs, 1-inch diameter; 1 Tbsp Dijon style mustard; 1 small onion, chopped; 0 teaspoons pepper; 1 teaspoons salt; 177 milliliters sour cream; 1 Reynolds® Oven Bag, Large Size; 2 Tbsps Worcestershire sauce

You can never have too many main course recipes, so give Meatball and Mushroom Stroganoff with Dill Sauce a try. This recipe serves 4. One portion of this dish contains approximately 25g of protein, 34g of fat, and a total of 507 calories. Head to the store and pick up baby bella mushrooms, cream, egg noodles, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 27 minutes.

Instructions

Preheat oven to 400F.

Equipment you will use

Oven

Place oven bag in 13x9x2-inch baking pan.

Equipment you will use

Baking Pan

Oven

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.

Ingredients you will need

Worcestershire Sauce