Comforting Beef Stroganoff Casserole
"Good old fashioned comfort food! Easy to make, too!"
photo by Engrossed
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 lb lean ground beef
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 teaspoon oil, to taste
- 8 ounces sliced fresh mushrooms
- 1 large onion, chopped
- 3 minced garlic cloves, I just use the jarred kind
- 1⁄4 1/4 cup chicken broth or 1/4 cup chicken bouillon
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1⁄2 cup sour cream
- 1 tablespoon Dijon mustard
- 4 cups cooked egg noodles
directions
- In lg, deep frying pan, brown hamburger, salt and pepper until done, breaking up.
- Drain grease, add oil, mushrooms, onion and garlic.
- Cook and stir until onion is tender, about 2 minutes.
- Add wine (*or sub), reduce heat to med-low and simmer 3 minutes.
- Stir in soup, sour cream and mustard until combined.
- Stir in cooked noodles, (**if pan is too small, pour noodles into large dish, pour meat mixture over, and toss to coat), then pour all into greased 13x9-inch baking dish or pan.
- Cover and bake at 350°F for 20 minutes.
- Uncover and bake 10 minutes longer.
- *Serve with tossed salad and garlic bread.
Questions & Replies
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Why do the instructions say add wine but the ingredient list does not include wine? What kind of wine and how much should one add?
Reviews
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This Beef Stroganoff casserole turned out very tasty. The only thing I changed was the method. Instead of using a pot to cook the noodles in and a pan for the rest, I did it all in one pot. I cooked the noodles first in salted water with some olive oil to keep them from sticking. Then I drained them and let them hang out in the colander while I did the rest in the same pot. Then When it was time, I dumped the noodles into the pot and mixed it up. Then I put it in the 13x9 and baked it. I covered the casserole with foil during the last half of baking to make sure the top didn't dry out. Everyone enjoyed this dish. Using 93% lean ground beef, 98% fat-free cream of mushroom and light sour cream, made this WW friendly with only 9 points on the blue plan without sacrificing flavor or texture. I Served it with some steamed broccoli for a delicious meal. -
This was very good. Quick and easy. Thanks for posting. -
Great family dinner! I used bouillon, much more than called for (I think about 3/4 cup of the 1 cup I made to make it saucy enough), otherwise followed the recipe as stated. I find it much easier to use the oven than the stove while I'm making a side or two. It was a really good family pleaser. Thanks! -
At work we were having a theme potluck and I had drawn "russian entree." I made this and everybody thought it was fabulous!! I love how quickly this comes together - I usually dont add the chicken broth as I never have it on hand, but it still turns out great! -
I love these easy, quick recipe I use ground turkey instead of beef and like others, added peas for color. Super easy and wonderful comfort food. It's even better the next day.
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Tweaks
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I love these easy, quick recipe I use ground turkey instead of beef and like others, added peas for color. Super easy and wonderful comfort food. It's even better the next day.
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I have used Hamburger Helper stroganoff but this is so much nicer.Used ground round, omitted the oil, chicken broth instead of wine and cooked the noodles until almost done. Cooked in my dutch oven instead of putting it in the oven and it turned out great. Fresher flavor, love the bit of dijon, and the noodles were lighter. Wonderful comfort food! Made and reviewed for ZWT 4 - Family Picks. -
GREAT RECIPE !! I never thought of baking stoganoff. TYhe only problem I had with it was it made my house HOT. But now that I know I will make it when it is cool or in the crockpot. I used green onions instead of a regular onion because I had some to use. I also added chives instead of 1 clove of garlic. Other wise made to recipe. Will make again. Made for ZWT4 team CHIC CHEFS. -
This is pretty easy to make and it is comfort food. I would add some worchestershire sauce next time making this. I didn`t have fresh mushrooms so I used shittake mushrooms which I soaked and use the rich liquid in place of the wine. I did add peas for color. Thanks for a yummy dinner!
RECIPE SUBMITTED BY
Wildflour
Forked River, 0
Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !
