Description
A delightful and easy-to-make beef stroganoff casserole that’s perfect for weeknight dinners.
Ingredients
- 1 lb lean ground beef
- 8 oz egg noodles
- 1 cup mushrooms, sliced
- 1 medium onion, chopped
- 1 cup sour cream
- 1 cup low-sodium beef broth
- 1 tbsp Dijon mustard
- Salt, to taste
- Pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish with nonstick spray.
- Cook the egg noodles according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, sauté chopped onion until translucent, then add sliced mushrooms and cook until soft.
- Push veggies to one side and add ground beef, breaking it apart as it cooks until browned. Drain any excess fat if necessary.
- In a bowl, combine sour cream, beef broth, Dijon mustard, salt, and pepper. Stir into the skillet with the beef and veggies.
- Mix in the cooked noodles thoroughly.
- Transfer everything to the greased baking dish and bake uncovered for 20-25 minutes until bubbly around the edges.
- Garnish with fresh parsley before serving.
Notes
Feel free to customize with your choice of protein or veggies for a personal touch.