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 combines dry egg noodles, frozen meatballs, and a rich mushroom gravy into a comforting, effortless one-dish meal. As it bakes under foil, the noodles absorb the savory broth to create a hearty, bubbling stew that comes together with virtually zero hands-on work.

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 dry wide egg noodles evenly across the bottom of the prepared baking dish.

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

4. Pour and submerge: Pour the broth mixture evenly over the dry noodles, gently pressing down any floating noodles so they are submerged in the liquid.

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

6. Bake covered: Cover the dish tightly with foil to seal in the steam. Bake on the center rack for 45 minutes.

7. Uncover and finish: Carefully remove the foil, gently stir the noodles around the edges, and bake uncovered for an additional 15 to 20 minutes until the noodles are tender and the stew is hot and bubbly.

8. Rest and serve: Let the stew rest on the counter for 5 to 10 minutes to allow the sauce to thicken before spooning into bowls.