More Great Recipes: Main Dish

Beef Stroganoff Casserole

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Member since 2006

Serves | Prep Time | Cook Time


1 lb. lean ground beef
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 C. dry white wine
1 (10 3/4 oz.) can cream of mushroom soup
1/2 C. sour cream
1 T. Dijon mustard
4 C. cooked egg noodles

Preheat oven to 350F.

Spray 9 X 13 pan with nonstick cooking spray. Place beef in large skillet, season with salt & pepper; brown over medium-high heat, drain; set 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 well combined.

Return beef to skillet. Place noodles in prepared dish; pour beef

mixture over noodles and stir until noodles are well coated. Bake,

uncovered, 30 minutes or until heat through.

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