Beef Stroganoff Casserole

I have to say that so far I have not found this to be a big hit with most of my kids (or really any kids for that matter) but my husband and I love it. Sometimes it is okay to serve a meal that the kids don't like, isn't it?

Beef Stroganoff Casserole

1 lb. ground beef
1/4 tsp salt
1/8 tsp black pepper
1 tsp oil
8 oz. sliced mushroom
1 lg. onion, chopped
3 cloves garlic, minced
1/4 c dry white wine
1 can condensed cream of mushroom soup, undiluted
1/2 c sour cream
1 tbls dijon mustard
4 c cooked egg noodles

Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick spray

Place beef in large skillet; sprinkle with salt and pepper. Brown beef over medium-high heat. Drain fat from skillet; set aside beef.

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.

Makes 6 servings


God Bless!