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Paula Deen's Baked Beef Stroganoff Casserole
I love making casseroles, and I love beef stroganoff. This is one of my family's favorite meals.
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lbs ground chuck
(14 1/2 ounce) can
(10 3/4 ounce) can cream of mushroom soup
(16 ounce) container
ounces wide egg noodles, cooked and kept warm
(3 ounce) can French fried onion rings
Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking dish.
In a large skillet, cook ground chuck, onion, and garlic over medium heat until meat is browned and crumbles. Drain.
Return meat to skillet and stir in Worcestershire, mushrooms, and beef broth. Bring to a boil, reduce heat, and simmer for 15 minutes.
Stir in soup, sour cream, salt and pepper. Remove from heat.
Combine hot cooked noodles and butter, stirring until butter melts.
Combine noodles and meat sauce. Spoon into prepared baking dish. Bake for 30 minutes.
Top evenly with fried onions and bake for 10 more minutes.
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