Ingredients
12
oz uncooked wide egg noodles
1/2
cup sliced shallots (about 2 medium)
4
tablespoons unsalted butter
1/4
cup Gold Medal™ all-purpose flour
1
carton (32 oz) Progresso™ chicken broth
1/4
cup heavy whipping cream
Salt and pepper to taste
1 1/2
lb frozen cooked beef meatballs
2
tablespoons chopped fresh parsley leaves
Lingonberry jam
Preparation
Heat oven to 375°F. Lightly butter 13x9-inch (3-quart) baking dish; set aside. Heat 6-quart pot of water to boiling; add egg noodles, and cook 5 minutes. Noodles should still be firm through the middle. Drain, and set aside.
While noodles are boiling, cook shallots and butter in 3-quart saucepan about 3 minutes, stirring occasionally, until shallots are soft. Stir in flour to make a roux; cook 60 seconds. Gradually stir in chicken broth, stirring constantly, until mixture is smooth and all stock is mixed in. Heat to simmering, stirring constantly, until thickened. Remove from heat; stir in whipping cream. Season with salt and pepper to taste.
In baking dish, mix noodles, sauce and meatballs, coating well. Bake 20 to 30 minutes or until sauce is bubbling and thickened. Cool 10 minutes; serve with parsley and lingonberry jam.
