Description
A quick and easy ground beef stroganoff casserole packed with creamy flavors and topped with egg noodles.
Ingredients
- 1 pound ground beef
- 8 ounces egg noodles
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1 cup beef broth
- 1 medium onion, chopped
- 1 cup mushrooms, sliced
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat and sauté the chopped onion until translucent.
- Add the ground beef to the skillet and brown it while breaking it apart. Drain excess fat if needed.
- Stir in the sliced mushrooms, cream of mushroom soup, and beef broth. Let it cook for about 5 minutes.
- In a separate pot, cook the egg noodles according to the package instructions until al dente. Drain and add to the beef mixture.
- Stir in the sour cream and mix well. Season with salt and pepper.
- Transfer the mixture to a greased casserole dish and bake for 20 minutes or until bubbling.
- Serve hot and enjoy!
Notes
Feel free to substitute ground turkey or chicken for lighter options, and use zucchini noodles for a low-carb dish.