Beef Stroganoff Casserole |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is not your quickest meal, and it uses a lot of dishes, but it's worth it. A tasty, hearty, comforting casserole. I have used low fat cream cheese and sour cream with equal success. This came from a newspaper, and I am not even sure if this is the right name. If you can think of a better name, let me know! Ingredients:
8 ounces rotini noodles |
1 lb ground beef |
1 medium onion, chopped |
1 clove garlic, minced |
1 teaspoon oregano |
1 teaspoon salt |
1 teaspoon pepper |
2 (15 ounce) cans tomato soup, undiluted |
8 ounces cream cheese |
8 ounces sour cream |
1/2 cup grated parmesan cheese or 1/2 cup cheddar cheese |
Directions:
1. Preheat oven to 350 degrees.
2. Cook noodles until tender, set aside.
3. Brown meat and drain fat.
4. Add onion and garlic, simmer until onion is translucent.
5. Add oregano, salt, pepper and soup, mix.
6. In a separate bowl, blend cream cheese and sour cream.
7. In a 9x13 pan, layer 1/2 the meat mixture, all the noodles, all the cream cheese mixture, and the rest of the meat mixture.
8. Sprinkle with grated cheese.
9. Cover with foil, bake for 15 minutes, remove the cover, and bake for an additional 15 minutes or until heated through.
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