Beef Stroganoff Casserole |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
1 lb lean ground beef |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1 teaspoon vegetable oil |
8 ounces mushrooms, sliced |
1 large onion, chopped |
3 cloves garlic, minced |
1/4 cup dry white wine |
1 can cream of mushroom soup (10 3/4 ounces) |
1/2 cup sour cream |
1 tablespoon dijon mustard |
4 cups cooked egg noodles |
fresh parsley, chopped (optional) |
Directions:
1. Preheat oven to 350°F.
2. Spray 13x9-inch baking dish with nonstick cooking spray.
3. Place beef in large skillet; season with salt and pepper.
4. Brown beef over medium-high heat until no longer pink, stirring to separate beef.
5. Drain fat from skillet; set beef aside.
6. Heat oil in same skillet over medium-high heat until hot.
7. Add mushrooms, onion and garlic; cook and stir 2 minutes or until onion is tender.
8. Add wine.
9. Reduce heat to medium-low and simmer 3 minutes.
10. Remove from heat; stir in soup, sour cream and mustard until well combined.
11. Return beef to skillet.
12. Place noodles in prepared dish.
13. Pour beef mixture over noodles; stir until noodles are well coated.
14. Bake, uncovered, 30 minutes or until heated through.
15. Sprinkle with parsley, if desired.
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