Beef Stroganoff Casserole

jeviko.com

Jen Scamardo

1 pound ground beef

8 ounces egg noodles

1 cup beef broth

1 tablespoon Worcestershire sauce

1 medium onion, diced

1⁄4 teaspoon black pepper

2 cloves garlic, minced

1⁄2 teaspoon salt

2 tablespoons chopped fresh parsley

1 cup sour cream

10.5 ounces condensed cream of mushroom soup (1 can)

2 cups shredded mozzarella cheese

Preheat your oven to 350°F. Grease up a 9×13 inch baking dish with butter or non-stick spray and set it aside for later. You’ll be baking this baby until bubbly and beautiful!

In a large skillet over medium heat, add the ground beef. Break it apart with a wooden spoon as it cooks, turning the beef frequently, until it is completely browned and crumbled, about 10 minutes. Drain away any excess grease because we want to keep this casserole lean and mean!

Next, toss the diced onions and minced garlic into the skillet. Sauté for 3 to 4 minutes until the onions become translucent and fragrant. Don’t let them brown too much though!

Now we’re getting to the good stuff! Give the beef and onion mixture a good stir, then sprinkle in the salt, pepper, beef broth, sour cream, condensed cream of mushroom soup, and Worcestershire sauce. Let this come up to a simmer and then let it bubble gently for 5 minutes so all the flavors can get friendly.

While the sauce simmers, cook the egg noodles in a pot of salted boiling water until al dente with just a little bite left in them, about 2 minutes less than the package directions. Drain thoroughly because we don’t want mushy noodles up in here!

Transfer the saucy beef mixture into the prepared baking dish and mix in the cooked egg noodles. Smooth it out evenly and top with a generous layer of shredded mozzarella cheese.

Bake uncovered for 25 to 30 minutes until piping hot and bubbly. The cheese will be perfectly melted and browned. Sprinkle on some fresh chopped parsley for a pop of color and freshness.

Let it sit for 5 minutes before digging in so you don’t burn your mouth on molten cheese! Now serve up this stick-to-your-ribs stroganoff casserole and get ready for your family to beg for second helpings! So hearty and delicious.

Use 80/20 ground beef for the best moisture and flavor.

Boil the egg noodles just until al dente so they don’t get mushy when baked.

Add a splash of milk or water if the sauce seems too thick.

Cover with foil first if the top browns too quickly while baking.

Garnish with fresh dill or chives instead of parsley.

Stir in 1 cup frozen peas or diced carrots for extra veggies.

For a spicy kick, add ¼ tsp cayenne pepper.

From: Mama Kinloch

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