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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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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3388 Calories from Fat 927

% Daily Value*

Total Fat 106 g163%

Saturated Fat 38.2 g191.2%

Trans Fat 0.3 g

Cholesterol 739.8 mg246.6%

Sodium 2946.1 mg122.8%

Total Carbohydrates 418 g139.4%

Dietary Fiber 22.8 g91.3%

Sugars 31.8 g

Protein 176 g351.5%

Vitamin A 21.4% Vitamin C 48.2%

Calcium 44.5% Iron 124.1%

*Based on a 2000 Calorie diet

Beef Stroganoff Casserole Recipe