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Thursday, March 25, 2010

Beef Stroganoff Casserole


1 pound of ground beef
8 ounce can of mushrooms
1 large onion, diced
3 gloves of garlic, minced
1/4 cup beef stock or dry white wine
1 small can of cream of mushroom
1/4 cup shredded Romano cheese
1/2 cup of sour cream
1 Tbsp. Dijon mustard
4 cups cooks egg noodles
1 tbsp. Italian seasoning
1/4 tsp. salt
1/8 tsp pepper
1/4 cup bread crumbs

Place the beef in a large skillet and add salt, pepper, and Italian seasoning. Brown the beef. Drain and set aside. Heat oil in same skillet over medium high heat. Add onions, mushrooms, and garlic until tender. Add the beef stock and reduce heat. Simmer 3 minutes. Remove from the heat; stir in the soup,cheese, sour cream, and mustard. Add the beef. Mix well. Place noodles in a baking dish that is sprayed with non-stick spray. Pour the beef mixture over the noodles and mix well. Sprinkle top with bread crumbs. Bake 350 for 30 minutes.

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