Stroganoff Casserole
Source of Recipe
Good Morning America
List of Ingredients
2 tablespoons unsalted butter or margarine
1-pound lean ground beef chuck
One 8-ounce package sliced fresh white mushrooms
1 cup fresh or frozen chopped onion (about 1 medium-large yellow onion)
1 small garlic clove, minced
1/2 teaspoon dried marjoram, crumbled
1/4 teaspoon dried thyme, crumbled
1/2 cup tomato sauce
1/2 cup part-skim ricotta cheese
Half of an 8-ounce package light cream cheese (Neufchâtel), cut into small pieces
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
6 ounces medium egg noodles, cooked al dente by package directions and drained
1/2 cup freshly grated Parmesan cheese or coarsely shredded sharp cheddar
Recipe
1. Preheat oven to 350 degrees F. Butter shallow 2 1/2-quart casserole and set aside.
2. Melt 2 tablespoons butter in large, heavy skillet over moderately high heat; add beef, mushrooms, onion, garlic, marjoram, and thyme and cook, stirring and breaking up chunks of meat, until meat is no longer pink, about 10 minutes.
3. Reduce heat to low, add tomato sauce, and cook and stir 1 to 2 minutes. Add all remaining ingredients except noodles and Parmesan and cook, stirring, just until cream cheese melts. Taste for salt and pepper and adjust as needed. Fold in noodles.
4. Turn into casserole, spreading evenly, top with grated Parmesan and bake uncovered until bubbly and tipped with brown, about 20 minutes. Serve at once
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