1. Preheat the oven to 375°F (190°C). This temperature is perfect for baking the casserole, ensuring that everything cooks evenly and the cheese melts to perfection.
2. Grease the 9×13-inch baking dish with nonstick spray. This ensures that your casserole won’t stick to the pan, making it easier to serve later on.
3. Make the meatballs: Begin by placing 1 lb of ground beef in a large mixing bowl. Ground beef will give you flavorful meatballs with the right texture.
4. Add 1/2 cup of breadcrumbs to the beef. This will help bind the meatballs together and keep them tender while cooking.
5. Add 1 large beaten egg to the mixture. The egg helps hold the meatballs together as they cook.
6. Grate 1/2 onion and add it to the mix. The grated onion provides flavor and moisture to the meatballs.
7. Season the meatball mixture with 1/4 teaspoon ground nutmeg, 1/2 teaspoon garlic powder, 1 teaspoon Kosher salt, and 1/2 teaspoon freshly ground black pepper. These spices will enhance the flavor of the meatballs and make them extra savory.
8. Mix all the ingredients together until well combined. It’s important to mix everything evenly, so each meatball has the same flavor.
9. Form the mixture into meatballs: Use 1 1/2 tablespoons of the mixture to create small, round meatballs. This ensures they cook evenly and are bite-sized.
10. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Olive oil helps brown the meatballs, giving them a crispy outer texture.
11. Brown the meatballs in the skillet, turning them to ensure they are cooked on all sides. Don’t worry about fully cooking them at this stage, as they will finish cooking in the oven.
12. Remove the meatballs from the skillet and set them aside on a plate. You’ll add them to the casserole later.
13. Cook the noodles: Boil a large pot of salted water and cook 2 1/2 cups of egg noodles for 2 minutes less than the package instructions. The noodles will continue to cook in the oven, so slightly undercooking them prevents them from becoming mushy.
14. Make the sauce: In the same skillet used for the meatballs, add 1 cup beef broth, 1 pint of heavy cream, and 1 tablespoon of Worcestershire sauce. Stir to combine, scraping up any browned bits left from the meatballs. This adds extra flavor to the sauce.
15. Let the sauce simmer for about 10 minutes, or until it thickens slightly. Stir occasionally to avoid burning the cream.
16. Assemble the casserole: Pour the cooked noodles into the prepared baking dish. Nestle the browned meatballs on top of the noodles, and then pour the thickened sauce evenly over everything.
17. Top with cheese: Sprinkle 1 1/2 cups of grated Swiss cheese over the casserole. The cheese will melt and bubble as it bakes, creating a deliciously gooey topping.
18. Bake the casserole in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly. This allows everything to meld together and finish cooking.
19. Let it rest for 5 minutes after baking. This allows the casserole to set a bit, making it easier to slice and serve.
20. Garnish with fresh parsley before serving. The parsley adds a touch of freshness and color to the dish.
This expanded breakdown offers clear steps and details for each part of the recipe. I hope this is what you were looking for!
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