Beef Stroganoff Casserole
  • 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
  1. Preheat oven to 350F.
  2. 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.
  3. Return beef to skillet. Place noodles in prepared dish; pour beef
  4. mixture over noodles and stir until noodles are well coated. Bake,
  5. uncovered, 30 minutes or until heat through.