Beef Stroganoff Casserole

Catherine Haury


★★★★★ 2 votes


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
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


1Preheat oven to 350.
2Spray 13x9 inch baking dish with nonstick cooking spray.
3Place beef in large skillet; sprinkle with salt, pepper and worcestershire sauce.
4Brown beef over medium-high heat until no longer pink, stirring to separate beef.
5Drain fat from skillet; set aside beef.
6Heat oil in same skillet over medium-high heat until hot.
7Add mushrooms, onion and garlic; cook and stir 2 minutes or until onion is tender.
8Add wine.
9Reduce heat to medium-low and simmer 3 minutes.
10Remove from heat; stir in soup, sour cream and mustard until well combined.
11Return beef to skillet.
12Place cooked noodles in prepared baking dish.
13Pour beef mixture over noodles; stir until noodles are well coated.
14Bake uncovered, 30 minutes or until heated through.
15Sprinkle with chopped parsley, if desired.

About this Recipe

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