Beef Stroganoff Casserole
Source of Recipe
Casseroles Cookbook
List of Ingredients
1 pound ground beef
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon vegetable oil
8 ounces sliced mushrooms
1 large onion, chopped
3 cloves garlic, minced
1/4 cup dry white wine or water
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup sour cream
1 tablespoon Dijon mustard
4 cups cooked egg noodlesRecipe
Preheat oven to 350 F. Spray 13x9 inch baking dish with nonstick cooking spray.
Place beef in large skillet; season with salt and pepper. Brown beef over medium high heat until no longer pink; stirring to separate beef. Drain fat from skillet; set aside.
Heat oil in same skillet over medium high heat until hot. Add mushrooms, onion and garlic; cook and stir 2 minutes or until onion is tender. Add wine or water. Reduce heat to medium-low and simmer 3 minutes. Remove from heat; stir in soup, sour cream and mustard until well combined. Return beef to skillet.
Place noodles in prepared dish. Pour beef mixture over noodles; stir until noodles are well coated. Bake, uncovered, 30 minutes or until heated through. Sprinkle with chopped parsley, if desired.
Makes 6 servings.
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