Layer frozen meatballs over dry egg noodles, together with 2 ingredients, into a glass baking dish for a simple meal that disappears faster than anyth

This Oven-Baked Amish Meatball Stew is a hearty, comforting dump-and-bake meal. Uncooked egg noodles and frozen fully cooked meatballs bake together in a seasoned beef broth and mushroom soup liquid, yielding tender pasta and juicy meatballs coated in a rich, comforting gravy.

Oven-Baked Amish Meatball Stew

Ingredients:

Step-By-Step Directions:

1. Preheat and prep: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch glass baking dish.

2. Layer noodles: Spread the uncooked dry egg noodles in an even layer across the bottom of the prepared baking dish.

3. Whisk liquids: In a bowl or large measuring cup, whisk together the beef broth and condensed cream of mushroom soup until smooth.

4. Moisten noodles: Pour the broth mixture evenly over the dry noodles, pressing down gently on any floating pieces so they are mostly submerged in liquid.

5. Add meatballs: Arrange the frozen meatballs in an even, single layer over the top of the noodles.

6. Bake covered: Cover the dish tightly with aluminum foil and bake on the center rack for 45 minutes to trap steam and soften the noodles.

7. Bake uncovered: Carefully remove the foil and gently stir the noodles around the edges. Return to the oven uncovered and bake for an additional 15 to 20 minutes, until the noodles are tender and the gravy is bubbling.

8. Rest and serve: Allow the stew to rest for 5 to 10 minutes on the counter to let the sauce thicken slightly before spooning warm into bowls.