Classic Beef Stroganoff Casserole Recipe | Easy & Delicious

INGREDIENTS

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

PREPARATION:

1. Preheat oven to 350°F. Spray 13X9-inch baking dish with nonstick cooking spray.
2. Place beef in large skillet; season with salt and pepper. Brown beef over medium-high heat until no longer pink, stirring to break up meat. Drain fat; remove beef from skillet and set aside.
3. 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 blended. Return beef to skillet; stir to blend.
4. 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 parsley.

This recipe appears in: European NUTRITIONAL INFORMATION: Sodium 595 mg Protein 21 g Fiber 3 g Carbohydrate 36 g Cholesterol 91 mg Total Fat 20 g Calories from Fat 43 % Calories 419 DIETARY EXCHANGE: Meat 2 Vegetable 1 Starch 2 Fat 3