Beef Stroganoff Casserole
|Lean ground beef||1 Pound|
|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)|
|Condensed cream of mushroom soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Dijon mustard||1 Tablespoon|
|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.
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.
Serving size: Complete recipe
Calories 3088 Calories from Fat 796
% Daily Value*
Total Fat 91 g139.7%
Saturated Fat 35 g175.2%
Trans Fat 0.3 g
Cholesterol 705.3 mg235.1%
Sodium 2136.4 mg89%
Total Carbohydrates 385 g128.4%
Dietary Fiber 22.9 g91.7%
Sugars 32.9 g
Protein 167 g334.4%
Vitamin A 19.5% Vitamin C 48.2%
Calcium 43% Iron 107.9%
*Based on a 2000 Calorie diet