Beef Stroganoff Casserole

Beef Stroganoff Casserole

Beef Stroganoff Casserole


Makes 6 servings


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)


  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

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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