Beef Stroganoff Casserole

🧂 Ingredients

• 10 oz. Amish egg noodles
• 1 to 2 tbsp. olive oil

  if needed
• 1 to 1 1/2 lbs. lean ground beef
• 3 tbsp. unsalted butter
• 1/2 cup onions

  chopped
• 1 clove garlic

  minced
• 8 oz. fresh mushrooms

  sliced
• 1 tbsp. UNBLEACHED all-purpose flour
• 8 oz. can tomato sauce
• 1/4 cup red cooking wine

  or beef broth
• 2 cups beef broth
• 1 tsp. sea salt
• 1/4 tsp. ground black pepper
• 1 cup sour cream
• 1 cup mozzarella cheese

  shredded
• 1 tbsp. unsalted butter

  melted
• 1/3 cup Panko bread crumbs
• 1/3 cup Parmesan Cheese

  grated or shredded
• 1 tbsp. fresh parsley

  chopped

Instructions

• 1 Cook noodles according to package directions.
• 2 Drain well in colander and set aside.
• 3 If other ingredients are not ready, add a little olive oil to the noodles so
  they don’t stick together.
• 4 In a large saucepan over medium heat, melt butter.
• 5 Add onion and garlic and saute until tender, approximately 2-3 minutes.
• 6 Add ground beef and mushrooms cooking until beef is thoroughly browned.
• 7 Chop ground beef with a hamburger chopper while cooking to break the meat into
  small pieces.
• 8 Add flour and combine.
• 9 Add tomato sauce, red wine (if using), beef broth, salt and pepper.
• 10 Bring mixture to a boil.
• 11 Reduce heat to low and simmer uncovered for about 10 minutes.
• 12 Stir in sour cream and mozzarella cheese.
• 13 Combine the ground beef mixture with the cooked and drained noodles.
• 14 Spoon stroganoff mixture into a greased 9x13” glass baking dish.
• 15 Sprinkle topping ingredients evenly over top of stroganoff mixture. (See my note
  below before doing this).
• 16 Bake at 350 degrees for approximately 25 to 30 minutes, or until mixture is hot
  and bubbly.
• 17 Combine ingredients in a small mixing bowl.
• 18 Toss ingredients together, stirring with a fork.
• 19 Sprinkle topping ingredients evenly over top of stroganoff mixture in baking
  dish.

Nutrition Info