Beef Stroganoff Casserole
by the Editors of Easy Home Cooking Magazine
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Beef Stroganoff Casserole
Beef Stroganoff Casserole
Yield: Makes 6 servings
Ingredients:
1
pound lean ground beef
1/4
teaspoon salt
1/8
teaspoon black pepper
1
teaspoon vegetable oil
8
ounces sliced mushrooms
1
large onion, chopped
3
cloves garlic, minced
1/4
cup dry white wine
1
can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2
cup sour cream
1
tablespoon Dijon mustard
4
cups cooked egg noodles
Chopped fresh parsley (optional)
Preparation:
1.
Preheat oven to 350°F. Spray 13X9-inch baking dish with nonstick cooking spray.
2.
Place beef in large skillet; season with salt and pepper. Brown beef over medium-high heat until no longer pink, stirring to break up meat. Drain fat; remove beef from skillet and set aside.
3.
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 blended. Return beef to skillet; stir to blend.
4.
Place noodles in prepared dish. Pour beef mixture over noodles; stir until noodles are well coated. Bake, uncovered, 30 minutes or until heated through. Sprinkle with parsley.
Nutritional Information:
| Serving Size: | |
| Sodium | 595 mg |
| Protein | 21 g |
| Fiber | 3 g |
| Carbohydrate | 36 g |
| Cholesterol | 91 mg |
| Total Fat | 20 g |
| Calories from Fat | 43 % |
| Calories | 419 |
Dietary Exchange:
| Meat | 2 |
| Vegetable | 1 |
| Starch | 2 |
| Fat | 3 |
This recipe appears in: European
