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Meatball and Mushroom Stroganoff with Dill Sauce and Noodles

Rated as 4.5 out of 5 Stars

"Delicious Swedish meatball and mushroom stroganoff is easy and fuss-free with this Reynolds® oven bag technique."
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37 m servings 564 cals
Original recipe yields 4 servings


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  • Prep

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  1. Preheat oven to 400 degrees 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 with fresh dill if desired.


  • Use kitchen shears to snip fresh dill.
  • We tested with French's® Dijon style mustard and Cooked Perfect® frozen meatballs.

Nutrition Facts

Per Serving: 564 calories; 23 g fat; 65.5 g carbohydrates; 22.5 g protein; 113 mg cholesterol; 1293 mg sodium. Full nutrition

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Read all reviews 6
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i did this in the crockpot tonight. i put all ingredients in on high for about 3 1/2 hours. everything was fully cooked, and tasted great. i needed to thicken the sauce, and even then it was ...

I did not bother with an oven bag only because I didn't have any. I used beef broth instead of chicken broth (they were beef meatballs--I just matched like with like) and because I don't have fr...

Yummy!!! I didn't have "Swedish" meatballs so I used regular frozen Italian meatballs. I also added a can of cream of mushroom soup and extra dill. So super yummy!!!!

This was overall a very good recipe. If I made it again I'd do a few things differently. I'd cut back the onion to half of one. The taste was just too overwhelming. The sauce was good but I thou...

This was truly awesome. I would certainly make it again.

As I didn't have an oven bag, I used a slow cooker. I sautéed the mushrooms and onions before adding to the pot and upped the flour to three tablespoons of instant blend flour. As my local supe...