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Easy Ground Beef Stroganoff Casserole
Easy Ground Beef Stroganoff Casserole is one of my favorite bakes for winter. It's full of beef, creamy mushroom sauce and egg noodles.
Ingredients
- 1 pound Lean ground beef
- ¼ teaspoon Salt, to taste
- ¼ teaspoon Pepper, to taste
- 8 ounces Sliced fresh mushrooms
- 1 large Onion, diced
- 1 Tablespoon Minced garlic
- 10.5 ounces Cream of mushroom soup, 1 can
- ¾ cup Sour cream
- ½ cup Dry white wine
- ½ cup Low sodium beef broth
- 2 Tablespoons Worcestershire sauce
- 8 ounces Egg noodles, cooked al dente and drained
- Parsley, to garnish
Instructions
- Preheat the oven to 375℉. Grease a 9x13 inch casserole dish.
- Chop your onion and parsley.
- In a large skillet, add the ground beef, then salt and pepper. Add the onion, mushrooms and garlic. Cook over medium heat, breaking the meat up a bit as it cooks, until the meat is no longer pink. Drain any grease.
- While the meat is cooking, add the noodles to a large pot, cover with water and bring to a boil. Reduce heat slightly and cook for 5-6 minutes until noodles are al dente. Drain the water.
- Add cream of mushroom soup, sour cream, broth, dry white wine and worcestershire sauce to the skillet and stir to combine with the meat mixture.
- Gently fold in the noodles.
- Pour into the casserole dish, cover with foil, and bake for 25 minutes.
- Garnish with parsley and serve.
Christina's Notes
- Build Umami Flavor: Don't rely only on salt and pepper. You can also use better than bouillon, Dijon mustard, a splash of red wine vinegar or lemon juice.
- Caramelize Your Mushrooms: Sauté your mushrooms and onions separately and thoroughly before combining with the beef mixture. Cook them until the liquid has evaporated and they are a deep golden brown. This concentrates their flavor, making a huge difference.
- Prevent Sour Cream Curdling: Sour cream can curdle when added directly to a boiling hot liquid. Use room-temperature sour cream for the best blending and creamiest texture.
- Achieve a Crispy Topping: For a beautiful crust, top your casserole with breadcrumbs tossed with melted butter and fresh parsley, You can also use French fried onions.
- Control the Consistency: The sauce will thicken as it bakes and cools. If your mixture seems too dry before baking, add a splash more beef broth or heavy cream until it looks saucy enough to coat all the noodles.