Swedish Meatball Casserole

• 3 cups (6 ounces) uncooked dried egg noodles
• 2 tablespoons Land O Lakes Butter
• 4 ounces fresh button mushrooms, sliced into quarters
• 2 1/2 cups water
• 2 (1.3-ounce) packages dried beef or pork gravy mix
• 1 cup sour cream
• 1 teaspoon ground nutmeg
• 1 (18-ounce) package frozen fully cooked meatballs, thawed
• 1/4 cup chopped fresh parsley

1. Heat oven to 375F.
2. Spray 2-quart round casserole with no-stick cooking spray.
3. Set aside.
4. Cook noodles according to package directions.
5. Drain.
6. Melt butter in 10-inch skillet until sizzling; add mushrooms.
7. Cook, stirring occasionally, 5-6 minutes or until softened.
8. Combine water and gravy mix in 3-quart saucepan.
9. Cook over medium heat 3-5 minutes or until mixture comes to a boil and is thickened.
10. Remove from heat; stir in sour cream and nutmeg.
11. Add cooked egg noodles, mushrooms, meatballs and parsley; gently stir to coat.
12. Spoon noodle mixture into prepared casserole.
13. Bake 30-40 minutes or until heated through.

egg noodles, butter, button mushrooms, water, beef, sour cream, ground nutmeg, parsley

Taken from www.landolakes.com/recipe/657/swedish-meatball-casserole (may not work)