Description
A warm and creamy Beef Stroganoff Casserole, easy to make and packed with savory flavors, perfect for cozy nights.
Ingredients
- 12 oz Egg Noodles
- 1 lb Ground Beef
- 8 oz Fresh Mushrooms
- 1 medium Onion
- 2 cloves Garlic
- 1 tbsp Dijon Mustard
- 1 cup Sour Cream
- 10.5 oz Cream of Mushroom Soup
- 1/2 cup Dry White Wine
- 1 tsp Paprika
- Salt to taste
- Pepper to taste
- 2 tbsp Fresh Parsley
Instructions
- Preheat the oven to 350°F.
- Cook the egg noodles according to package instructions, then drain and set aside.
- In a large skillet, brown the ground beef over medium heat until fully cooked; drain excess fat.
- Add the onion and mushrooms, cooking until onions are translucent and mushrooms are tender.
- Stir in the garlic, cooking for another minute.
- Mix in the Dijon mustard, sour cream, and cream of mushroom soup.
- Pour in the white wine and let simmer for about five minutes.
- Add the cooked noodles to the skillet and mix well.
- Transfer to a greased casserole dish and smooth the top.
- Sprinkle paprika, salt, and pepper on top.
- Bake for about 25-30 minutes, or until bubbly and golden.
- Garnish with fresh parsley before serving.
Notes
This casserole can be easily adapted with various ingredients for picky eaters.