Beef Stroganoff Casserole

By á-3915

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

Details

Servings 6
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

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.