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Beef Stroganoff Casserole

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  Lean ground beef 1 Pound
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Vegetable oil 1 Teaspoon
  Sliced mushrooms 8 Ounce
  Onion 1 Large, chopped
  Garlic 3 Clove (15 gm), minced
  Dry white wine 1⁄4 Cup (4 tbs)
  Canned condensed cream of mushroom soup 10 3⁄4 Ounce (1 Can, Undiluted)
  Sour cream 1⁄2 Cup (8 tbs)
  Dijon mustard 1 Tablespoon
  Cooked egg noodles 4 Cup (64 tbs)

PREHEAT oven to 350°F Spray 13x9-inch baking dish with nonstick cooking spray.
PLACE beef in large skillet; sprinkle with salt and pepper.
Brown beef over medium-high heat until no longer pink, stirring to separate beef.
Drain fat from skillet; set aside beef.
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.
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.
Garnish with radish and parsley sprigs, if desired.

Recipe Summary

Preparation Time: 
5 Minutes

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Beef Stroganoff Casserole Recipe