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Beef Stroganoff Casserole
Beef Stroganoff Casserole
Yield: Makes 6 servings
Ingredients:
1pound lean ground beef
1/4teaspoon salt
1/8teaspoon black pepper
1teaspoon vegetable oil
8ounces sliced mushrooms
1large onion, chopped
3cloves garlic, minced
1/4cup dry white wine
1can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2cup sour cream
1tablespoon Dijon mustard
4cups cooked egg noodles
Chopped fresh parsley (optional)
Preparation:
1.Preheat oven to 350°F. Spray 13X9-inch baking dish with nonstick cooking spray.2.Place beef in large skillet; season with salt and pepper. Brown beef over medium-high heat until no longer pink, stirring to break up meat. Drain fat; remove beef from skillet and set aside.3.Heat oil in same skillet over medium-high heat until hot. Add mushrooms, onion and garlic; cook and stir 2 minutes or until onion is tender. Add wine. Reduce heat to medium-low and simmer 3 minutes. Remove from heat; stir in soup, sour cream and mustard until well blended. Return beef to skillet; stir to blend.4.Place noodles in prepared dish. Pour beef mixture over noodles; stir until noodles are well coated. Bake, uncovered, 30 minutes or until heated through. Sprinkle with parsley.
Nutritional Information:
Serving Size:
Sodium
595 mg
Protein
21 g
Fiber
3 g
Carbohydrate
36 g
Cholesterol
91 mg
Total Fat
20 g
Calories from Fat
43 %
Calories
419
Dietary Exchange:
Meat
2
Vegetable
1
Starch
2
Fat
3
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