Beef Stroganoff Casserole

Beef Stroganoff Casserole
Beef Stroganoff Casserole

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

Ingredients

  • 1

    lb. lean ground beef

  • 1/4

    tsp. salt

  • 1/8

    tsp. black pepper

  • 1

    tsp. vegetable oil

  • 8

    ounces sliced mushrooms

  • 1

    large onion, chopped

  • 5

    cloves garlic, minced

  • 1/4

    cup beef stock (actually dry white wine)

  • 1

    can (10 3/4 ounces) condensed cream of mushroom soup, undiluted

  • 1/2

    cup sour cream

  • 1

    tbsp. Dijon mustard

  • 4

    cups cooked egg noodles

Directions

1. Preheat oven to 350 degrees. Spray 9x13 baking dish with nonstick cooking spray. 2. Place beef in large skillet; season with salt and pepper. Brown beef over medium-high heat until no longer pink, stirring to separate beef. Drain fat from skillet; set aside beef. 3. Heat oil in same skillet over medium-high heat until hot. Add mushrooms, onion, and garlic; cook 2 minutes or until onion is tender, stirring often. 4. Add beef broth (wine); reduce heat to medium-low and simmer for 5 minutes. Remove from heat; stir in soup, sour cream and mustard until well combined. Return beef to skillet. 5. Place noodles in prepared dish. Pour beef mixture over noodles; stir until noodles are well coated. 6. Bake uncovered, 30 minutes or until heated through.

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