Beef Stroganooff Casserole
Yield
6 servingsPrep
10 minCook
30 minReady
40 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | pound |
ground beef, lean
|
|
¼ | teaspoon |
salt
|
|
⅛ | teaspoon |
black pepper
|
|
1 | teaspoon |
vegetable oil
|
|
8 | ounces |
mushrooms
sliced |
|
1 | large |
onions
chopped |
|
3 | cloves |
garlic
minced |
|
¼ | cup |
white wine
|
* |
1 | can |
cream of mushroom soup
|
|
½ | cup |
sour cream
|
|
1 | tablespoon |
dijon mustard
|
|
4 | cups |
egg noodles
cooked |
|
1 | x |
parsley leaves
fresh, chopped, optional |
* |
1 | x |
radishes
slices, and fresh parsley, optional |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
453.6 | g |
ground beef, lean
|
|
1.3 | ml |
salt
|
|
0.6 | ml |
black pepper
|
|
5 | ml |
vegetable oil
|
|
231.2 | ml/g |
mushrooms
sliced |
|
1 | large |
onions
chopped |
|
3 | cloves |
garlic
minced |
|
59 | ml |
white wine
|
* |
1 | can |
cream of mushroom soup
|
|
118 | ml |
sour cream
|
|
15 | ml |
dijon mustard
|
|
946 | ml |
egg noodles
cooked |
|
1 | x |
parsley leaves
fresh, chopped, optional |
* |
1 | x |
radishes
slices, and fresh parsley, optional |
* |
Directions
Preheat oven to 350℉ (180℃).
Spray 13x9 inch baking dish with nonstick cooking spray.
Place beef in large skillet; sprinkle with salt and pepper.
Brown beef over medium-high heat until no longer pink, stirring to seperate beef.
Drain fat from skillet; set aside beef.
Heat oil in same skillet over medium-high heat until hot.
Add mushrooms, onion and garlic; cook and stir 2 minutes or until onion is tender.
Add wine.
Reduce heat to medium-low and simmer 3 minutes.
Remove from heat; stir in soup, sour cream and mustard until well combined.
Return beef to skillet.
Place noodles in prepared dish.
Pour beef mixture over noodles; stir until noodles are well coated.
Bake uncovered, 30 minutes or until heated through.
Sprinkle with chopped parsley, if desiered.
Garnish with radish and parsley sprigs, if desired.