Beef Stroganoff Casserole

Total Time
Prep 10 mins
Cook 30 mins

Ingredients Nutrition


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


Most Helpful

Made this recipe just as written for supper this evening. It was a hit with all of us, and has been added to our favorites.

Sandylee August 16, 2010

Tasty way to stretch a pound of ground beef. Convenient, too, as I prepared this earlier in the day then baked just before eating (the thirty minutes was enough, straight from the refrigerator, too). Four cups of cooked noodles was (for me) about 6 oz dry. Thanks for posting!

FlemishMinx May 26, 2005

This was out of this world!! The combination of the wine and mustard was great!! I had homemade dandelion wine that was too strong to drink, but it worked great for this! I also used leftover pot roast, but it's the sauce that is outstanding!!

Boff January 22, 2005

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