BEEF STROGANOFF CASSEROLE

 

INGREDIENTS:

Casserole mixture:
  • 10 oz. egg noodles
  • 1 to 1 ½ lb. ground beef
  • 3 T. butter
  • 1/2 c. chopped onion
  • 1 clove garlic, minced
  • 8 oz. sliced fresh mushrooms
  • 1 T. all-purpose flour
  • 1 (8 oz.) can tomato sauce
  • 1/4 c. Burgundy, other dry red wine, OR red cooking wine
  • 1 (14.5 oz.) can beef broth
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 c. sour cream
  • 1 c. shredded mozzarella cheese
Topping:
  • 1 T. butter, melted
  • 1/3 c. Panko bread crumbs
  • 1/3 c. grated or shredded Parmesan cheese
  • 1 T. chopped fresh parsley

INSTRUCTIONS:

 

  1. Cook noodles according to package directions. Drain and set aside.
  2. In a large saucepan, melt 3 tablespoons butter over medium to medium-high heat. Add onion and garlic and saute until limp, about 2 to 3 minutes. Add ground beef and mushrooms. Cook, stirring frequently, until ground beef is browned.
  3. Remove pan from heat. Stir in flour.
  4. Return pan to heat. Stir in tomato sauce, Burgundy/red wine, beef broth, salt, and pepper. Bring a boil; reduce heat and simmer, uncovered, for 10 minutes.
  5. Stir in sour cream and mozzarella cheese. Toss ground beef mixture with the cooked noodles.
  6. Spoon into a greased 2-quart casserole dish.
  7. For the topping, combine 1 tablespoon melted butter, Panko bread crumbs, Parmesan, and chopped parsley in a small bowl. Toss together with a fork. Sprinkle evenly over the top of the noodle mixture.
  8. Bake at 350℉ for 25 – 30 minutes until heated through and bubbly.



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