Beef Stroganoff Casserole

Name: Beef Stroganoff Casserole
Yield: 6
Ingredients: 1 lb ground beef; 1/4 tsp salt; 1/3 tsp pepper; 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

By Catherine Haury
@catrinka77

Rating:

★★★★★ 2 votes5

Comments:

8 Comments

Serves:

Ingredients

1 lb

ground beef
1/4 tsp

salt
1/3 tsp

pepper
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
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How to Make Beef Stroganoff Casserole

Step-by-Step

Preheat oven to 350.
Spray 13x9 inch baking dish with nonstick cooking spray.
Place beef in large skillet; sprinkle with salt, pepper and worcestershire sauce.
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 cooked noodles in prepared baking 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.