Creamy Pasta with Meatballs in a Casserole

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Here’s a simple and delicious Creamy Pasta with Meatballs Casserole recipe you can try — perfect for the slow cooker or oven:

Creamy Pasta with Meatballs Casserole

Ingredients:

  • 1 (12 oz) bag of egg noodles (or pasta of choice)
  • 1 bag (20 oz) of frozen meatballs
  • 1 can (10.5 oz) cream of mushroom soup

  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded mozzarella or cheddar cheese (optional for topping)
  • 1/2 cup milk (adjust for creaminess)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt & pepper to taste
  • Chopped parsley (for garnish, optional)

Instructions (Slow Cooker):

  1. Pre-cook the noodles until just under al dente (they’ll cook more in the crockpot). Drain.
  2. In the slow cooker, mix together the cream soups, sour cream, milk, garlic powder, onion powder, salt, and pepper.
  3. Stir in the cooked noodles and frozen meatballs.

  1. Cover and cook on low for 3–4 hours or high for 1.5–2 hours until everything is hot and creamy.
  2. Optional: Add shredded cheese on top in the last 15 minutes and let it melt.
  3. Garnish with parsley before serving.

Instructions (Oven):

  1. Preheat oven to 350°F (175°C).
  2. Cook pasta until just under al dente. Drain.
  3. Mix soups, sour cream, milk, and seasonings in a large bowl.
  4. Stir in pasta and meatballs.

  1. Pour into a greased 9×13″ baking dish. Top with cheese if desired.
  2. Cover with foil and bake for 30–35 minutes or until bubbly.
  3. Uncover and bake an additional 5–10 minutes to brown the top slightly.

Would you like a version with a different type of sauce (like marinara or Alfredo)?

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