Description
A hearty and creamy Beef Stroganoff Casserole that comes together quickly for a satisfying meal.
Ingredients
- 2 pounds ground chuck
- 1 (8-ounce) package sliced fresh mushrooms
- 1 cup chopped onion
- 2 teaspoons minced garlic
- 2 tablespoons all-purpose flour
- 1 (15-ounce) can chicken broth
- 1½ cups sour cream
- 1 (8-ounce) package shredded mozzarella cheese
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 (16-ounce) package wide egg noodles, cooked
- 1 cup panko bread crumbs
- 2 tablespoons butter, melted
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat your oven to 350 degrees.
- Spray a 3-quart baking dish with cooking spray.
- In a large skillet, cook the ground chuck with mushrooms, onion, and garlic over medium heat until the beef is browned and crumbly. Drain any excess fat.
- Sprinkle flour over the mixture and cook for 2 minutes, stirring continuously.
- Stir in the chicken broth and cook until slightly thickened, about 10 minutes.
- Remove from heat and stir in the sour cream, mozzarella cheese, salt, and pepper until melted and gooey.
- Toss in the cooked egg noodles and mix until coated.
- Pour the mixture into the prepared baking dish.
- In a small bowl, mix together the bread crumbs, melted butter, and chopped parsley. Sprinkle over the casserole.
- Bake for about 30 minutes, or until hot and bubbly.
- Let it cool for 10 minutes before serving.
Notes
For best results, avoid low-quality ground beef and remember to drain the fat after cooking.