Description
This creamy Meatball and Mushroom Pasta will go great on any dinner table on any day of the week! Think of this as a spin on traditional beef stroganoff.
Ingredients
Units
Scale
- 2 lbs Lean Ground Beef
- 1/2 cup Italian Breadcrumbs
- 1 Egg
- 1/2 cup Condensed Cream of Mushroom Soup
- 1 tbsp Slap Ya Mama Cajun Seasoning (paid link)
- 4 tbsp Minced Garlic, divided
- 1 tbsp Ground Cumin
- 1 tsp Sea Salt
- 1 tsp Organic Ground White Pepper
- 2 tbsp Organic 2% Milk
- 2 tbsp Worcestershire Sauce
- 1 cup Chopped Onion
- 1/2 cup Chopped Celery
- 3 tbsp Butter
- 2 tbsp All Purpose Flour
- 1 cup Chicken Stock
- 1 tbsp Paprika
- 2 cups Buttermilk
- 3 cups White Cheddar Shredded Cheese
- 1 tbsp Olive Oil
- 8 oz. Organic White Sliced Mushrooms
- 1 tbsp Black Truffle Oil
- 16 oz Wide Egg Noodle Pasta
- 8 oz. Greek Yogurt Cream Cheese
- 1 cup White Cheddar Shredded Cheese
- 1 tbsp Parsley
Instructions
- Preheat oven to 375 degrees.
- For the meatballs, break down the ground beef into smaller pieces in a large bowl. Add breadcrumbs, egg, condensed cream of mushroom soup, Slap Ya Mama Cajun seasoning, 2 tbsp minced garlic, ground cumin, sea salt, organic ground white pepper, milk, Worcestershire sauce, onions, and celery. Mix with your hands until everything is well blended.
- Form small meatballs. Place all meatballs on a large baking sheet.
- Bake meatballs at 375 degrees for 15 minutes or until brown. Set to the side when done.
- For the cheese sauce, in a large pan, melt butter on medium to low heat. Add all-purpose flour and 2 tbsp minced garlic. Cook for 1 to 2 minutes. Add chicken stock, paprika, and buttermilk to the pan and stir until smooth.
- Add 3 cups of the white cheddar cheese and stir until smooth. Turn to low heat.
- For the mushrooms, add olive oil to a pan on medium heat and cook mushrooms for 5 minutes, then place in a separate bowl. Pour black truffle oil over mushrooms and mix. Take a handful of mushrooms and set aside to be used to top off the dish before baking.
- Boil wide egg noodles according to the instructions. Pour into strainer to drain and place in a large bowl.
- Cut Greek yogurt cream cheese into small chunks and add to bowl with noodles. Add cheese sauce and fold the ingredients together. Add 3/4 of the cooked meatballs and most of the cooked mushrooms to the bowl and mix.
- Pour all ingredients from the bowl into the baking dish. Top ingredients with remaining white cheddar shredded cheese, meatballs, and remaining cooked mushrooms.
- Bake the dish for an additional 10 minutes at 375 degrees. Sprinkle with parsley.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 1426
- Fat: 77.1g