Paula Deen's Baked Beef Stroganoff Casserole
Ready In: 1 hr 10 mins
Serves: 8
Ingredients
- 2 lbs ground chuck
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons Worcestershire sauce
- 2 cups sliced fresh mushrooms
- 1 (14 1/2ounce) can beef broth
- 1 (10 3/4ounce) can cream of mushroom soup
- 1 (16 ounce) container sour cream
- 3⁄4 teaspoon salt
- 1 teaspoon pepper
- 8 ounces wide egg noodles, cooked and kept warm
- 2 tablespoons butter
- 1 (3 ounce) can French fried onion rings
Directions
- Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking dish.
- In a large skillet, cook ground chuck, onion, and garlic over medium heat until meat is browned and crumbles. Drain.
- Return meat to skillet and stir in Worcestershire, mushrooms, and beef broth. Bring to a boil, reduce heat, and simmer for 15 minutes.
- Stir in soup, sour cream, salt and pepper. Remove from heat.
- Combine hot cooked noodles and butter, stirring until butter melts.
- Combine noodles and meat sauce. Spoon into prepared baking dish. Bake for 30 minutes.
- Top evenly with fried onions and bake for 10 more minutes.
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