Beef Stroganoff Casserole
the Editors of Publications International, Ltd.
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
- Preheat oven to 350°F. Spray 13X9-inch baking dish with nonstick cooking spray.
- 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.
- 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.
- 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
| Calories | 419 |
| Calories from Fat | 43 % |
| Total Fat | 20 g |
| Cholesterol | 91 mg |
| Carbohydrate | 36 g |
| Fiber | 3 g |
| Protein | 21 g |
| Sodium | 595 mg |
Dietary Exchange
| Starch | 2 |
| Vegetable | 1 |
| Meat | 2 |
| Fat | 3 |
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