Beef Stroganooff Casserole
Submitted by Cheyrl020
Baked beef stroganoff casserole with ground beef, mushrooms, sour cream, and egg noodles in a creamy Dijon mustard sauce. An easy make-ahead dinner that feeds six.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
40 minAll the cozy, creamy goodness of beef stroganoff, baked into a bubbly casserole you can assemble in minutes.
Ground beef, sliced mushrooms, and garlic get a quick sauté before being folded into a sour cream and cream of mushroom sauce with a kick of Dijon mustard and a splash of white wine.
Toss it over egg noodles, slide the whole thing into the oven, and let it do its thing while you put your feet up.
Pro Tips
- Drain the ground beef well after browning so the casserole doesn’t end up greasy.
- Use full-fat sour cream for the richest, creamiest sauce. Low-fat versions tend to break down during baking.
- This casserole can be assembled ahead of time and refrigerated. Just add 10 extra minutes to the bake time if going straight from the fridge.
- A sprinkle of fresh parsley at the end isn’t just for looks. It adds a bright, herby freshness that cuts through all that richness.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Spray 13×9 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.
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