Beef Stroganoff Casserole Recipe
Ingredients:
1 pound ground beef
1 small onion, chopped
2 cloves garlic, minced
8 ounces mushrooms, sliced (cremini or button mushrooms)
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 cup beef broth
1 cup sour cream
1 teaspoon garlic powder
Salt and pepper, to taste
8 ounces egg noodles
1 cup shredded cheddar cheese (optional)
Chopped fresh parsley, for garnish (optional)
Instructions:
Preheat the oven:
Preheat your oven to 350°F (175°C).
Cook the beef mixture:
In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
Add the chopped onion and minced garlic to the skillet and sauté for about 3-4 minutes until the onion is softened.
Stir in the sliced mushrooms and cook for an additional 5 minutes until they are tender.
Add the Worcestershire sauce, Dijon mustard, beef broth, sour cream, garlic powder, salt, and pepper. Mix well and simmer for a few minutes until heated through.
Cook the noodles:
In a separate pot, bring water to a boil and cook the egg noodles according to package instructions until al dente. Drain and set aside.
Combine and layer:
In a large mixing bowl, combine the cooked noodles with the beef mixture. Stir until the noodles are evenly coated.
Transfer the mixture to a greased 9×13 inch baking dish. If using, sprinkle the shredded cheddar cheese evenly over the top.
Bake:
Bake in the preheated oven for about 25-30 minutes, or until heated through and the cheese is bubbly.
Serve:
Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley if desired. Serve hot.