Beef Stroganoff Casserole

Submitted by RecipeNut

• Ready In: 40mins
• Ingredients: 13
• Serves: 6

ingredients

• 1 lb lean ground beef
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon black pepper
• 1 teaspoon vegetable oil
• 8 ounces mushrooms, sliced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1⁄4 cup dry white wine
• 1 can cream of mushroom soup (10 3/4 ounces)
• 1⁄2 cup sour cream
• 1 tablespoon Dijon mustard
• 4 cups cooked egg noodles
• fresh parsley, chopped (optional)

directions

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.

Reviews

[Sandylee]

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.

 

[FlemishMinx]

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!

 

[Boff6785]

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!!