Baked Beef Stroganoff Casserole
Baked beef stroganoff casserole: browned ground beef with mushrooms, onion and garlic simmered in white wine, stirred with cream of mushroom soup, sour cream and Dijon, poured over cooked egg noodles and baked at 350°F. Serves 6.
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Ingredients
- 1 pound 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 egg noodles cooked
- fresh parsley chopped; optional, for sprinkling on top
Instructions
- Heat the oven to 350°F and spray a 13x9-inch baking dish with nonstick cooking spray.
- Put the ground beef in a large skillet and season it with the salt and black pepper. Brown it over medium-high heat, stirring to separate it, until it is no longer pink and reaches 160°F on a food thermometer. Drain the fat and set the beef aside.
- Heat the oil in the same skillet over medium-high heat. Add the mushrooms, onion and garlic and cook, stirring, for 2 minutes, or until the onion is tender.
- Add the white wine, reduce the heat to medium-low and simmer for 3 minutes.
- Take the skillet off the heat. Stir in the cream of mushroom soup, sour cream and Dijon mustard until well combined, then return the beef to the skillet.
- Put the cooked noodles in the prepared baking dish. Pour the beef mixture over them and stir until the noodles are well coated.
- Bake uncovered for 30 minutes, or until heated through and the center of the casserole reaches 165°F on a food thermometer.
- Sprinkle with chopped parsley, if you like, and serve.
Notes
Refrigerate leftovers within 2 hours in shallow covered containers and eat within 3 to 4 days, or freeze 3 to 4 months (the sauce may separate a little). Reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 426kcalCarbohydrates: 35.8gProtein: 21.4gFat: 20.8gSodium: 545mgFiber: 2.4gSugar: 3.4g