Recipe: Beef Stroganoff Casserole (using ground beef)

BEEF STROGANOFF CASSEROLE

1 pound lean ground beef
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon vegetable oil
8 ounces mushrooms, sliced
1 large onion, chopped
3 cloves garlic, minced
1/4 cup dry white wine
1 (10 3/4 oz.) can condensed cream of mushroom soup, undiluted
1/2 cup sour cream
1 tablespoon Dijon mustard
4 cups cooked egg noodles
chopped fresh parsley (optional garnish)

Preheat oven to 350 degrees F. Spray 13 x 9-inch baking dish with nonstick cooking spray.

Place beef in large skillet; season with salt and pepper. Brown beef over medium-high heat until no longer pink, stirring to separate beef. Drain fat from skillet; set beef aside.

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 combined. Return beef to skillet.

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 chopped fresh parsley, if desired.

Servings: 6
Source: Favorite Brand Name Best-Loved Casseroles