August 4, 2010

Beef Stroganoff Casserole

1 lb. ground chuck
1/4 tsp. salt
1/8 tsp. black pepper
1 tsp. vegetable oil
8 oz. sliced mushrooms
1 large onion, chopped
3 cloves garlic, minced
1/4 cup. dry white wine
1 (10 3/4 oz) can. cream of mushroom soup, undiluted
1/2 cup. sour cream
1 Tbsp. Dijon mustard
4 Cups. cooked egg noodles
chopped fresh parsley


    Preheat oven to 350 F. Spray 13 x 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 separate. Drain fat from skillet; set beef aside.

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 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.

Makes 6 serves.

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