Beef Stroganoff Casserole Recipe


Preparation Time5 MinMethod
Main Ingredient


 Lean ground beef1 Pound
 Salt1⁄4 Teaspoon
 Black pepper1⁄8 Teaspoon
 Vegetable oil1 Teaspoon
 Sliced mushrooms8 Ounce
 Onion1 Large, chopped
 Garlic3 Clove (15 gm), minced
 Dry white wine1⁄4 Cup (4 tbs)
 Canned condensed cream of mushroom soup10 3⁄4 Ounce (1 Can, Undiluted)
 Sour cream1⁄2 Cup (8 tbs)
 Dijon mustard1 Tablespoon
 Cooked egg noodles4 Cup (64 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3388 Calories from Fat 927

% Daily Value*

Total Fat 106 g163%

Saturated Fat 38.2 g191.2%

Trans Fat 0.3 g

Cholesterol 739.8 mg

Sodium 2946.1 mg122.8%

Total Carbohydrates 418 g139.4%

Dietary Fiber 22.8 g91.3%

Sugars 31.8 g

Protein 176 g351.5%

Vitamin A 21.4% Vitamin C 48.2%

Calcium 44.5% Iron 124.1%

*Based on a 2000 Calorie diet


PREHEAT oven to 350°F Spray 13x9-inch baking dish with nonstick cooking spray.
PLACE beef in large skillet; sprinkle with salt and pepper.
Brown beef over medium-high heat until no longer pink, stirring to separate beef.
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.
Sprinkle with chopped parsley, if desired.
Garnish with radish and parsley sprigs, if desired.