Beef Stroganoff Casserole

Catherine Haury



★★★★★ 2 votes



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  • 1 lb
    ground beef
  • 1/4 tsp
  • 1/3 tsp
  • 1/2 Tbsp
    worcestershire sauce
  • 1 tsp
    vegetable oil
  • 8 oz
    mushrooms, sliced
  • 1 large
    onion, finely chopped
  • 3
    garlic cloves, minced
  • 1/4 c
    white wine, dry
  • 1 can(s)
    cream of mushroom soup
  • 1/2 c
    sour cream
  • 1 Tbsp
    dijon mustard
  • 4 c
    egg noodles, cooked

How to Make Beef Stroganoff Casserole


  1. Preheat oven to 350.
  2. Spray 13x9 inch baking dish with nonstick cooking spray.
  3. Place beef in large skillet; sprinkle with salt, pepper and worcestershire sauce.
  4. Brown beef over medium-high heat until no longer pink, stirring to separate beef.
  5. Drain fat from skillet; set aside beef.
  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 cooked noodles in prepared baking 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 chopped parsley, if desired.

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About Beef Stroganoff Casserole

Course/Dish: Beef, Pasta, Casseroles
Other Tag: Quick & Easy

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