Stroganoff Potato Casserole
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"gluten free casserole"
Serves 6 | Prep Time 20 PT20M | Cook Time 45 PT1H5M | BeefWhy I Love This Recipe
Stroganoff originated in Russia and is traditionally served with pasta or rice—but this potato casserole version is a cozy and creative twist!
Ingredients You'll Need
1 lb ground beef
splash of soy or Worcestershire sauce
1 tablespoon of Dejon mustard
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 small onion, chopped
8 oz fresh mushrooms, sliced
1 can (10.5 oz) cream of mushroom soup
1/2 cup milk
1 cup sour cream
1/2 cup shredded Swiss cheese
2 tablespoons fresh parsley, chopped
4 medium potatoes, cooked and sliced into rounds
Optional: Additional shredded Swiss cheese for topping
Garnish: Chopped parsley
Directions
Pre-cook the potatoes by boiling them whole until fork-tender (about 15-20 minutes). Let them cool slightly, then slice into 1/2-inch rounds. Set aside.
In a large skillet, cook the ground beef over medium heat until fully browned. Add garlic powder and black pepper. Remove any excess grease, then stir in the chopped onions and mushrooms. Cook until the onions are translucent and the mushrooms are softened, about 5-7 minutes.
Stir in the cream of mushroom soup, milk, and sour cream to the beef mixture. Simmer for 5 minutes to let the flavors meld. Stir in 1/2 cup shredded Swiss cheese and 2 tablespoons parsley until the cheese melts into the sauce. Adjust seasoning to taste.
Preheat your oven to 375°F (190°C).
Lightly grease a 9x13-inch baking dish. Layer the cooked potato slices on the bottom of the dish.
Pour the beef and mushroom stroganoff mixture evenly over the potatoes. Sprinkle additional shredded Swiss cheese on top, if desired.
Place the casserole in the oven and bake uncovered for 20-25 minutes, or until bubbly and the cheese is melted.
Remove from the oven and let the casserole cool for about 5 minutes. Garnish with additional parsley and serve hot.
Pairs Well With
A crisp side salad or a glass of chilled white wine like Sauvignon Blanc.
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