"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

(Casserole) Beef Stroganoff Casserole Recipe

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This recipe for (Casserole) Beef Stroganoff Casserole, by , is from Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 pound ground beef
1/4 tsp salt
1/8 tsp black pepper
1 tsp vegetable oil
8 oz sliced mushroom
1 large onion (chopped)
3 cloves garlic (minced)
1/4 cup dry white wine
1 can (10 3/4 oz) condensed cream of mushroom soup (undiluted)
1/2 cup sour cream
1 Tbsp Dijon mustard
4 cups cooked egg noodles
Chopped fresh parsley

Preheat oven to 350 degrees.
Place beef in a large skillet.
Season beef with salt and pepper.
Brown the beef over medium high heat for 8 minutes, break up the meat.
Drain fat.
Remove beef from skillet and set aside.
Heat oil in the same skillet.
Add mushrooms, onions and garlic.
Cook about 2 minutes or until the onion is tender.
Add wine.
Reduce heat to medium low and simmer for three minutes.
Remove from heat, stir in soup, sour cream and mustard until well blended.
Return beef to the skillet, stir to blend.
Spray a 13X9 inch baking dish with regular PAM.
Place noodles in the prepared baking dish.
Pour the beef mixture over the noodles.
Stir mixture until all the noodles are coated.
Bake for 30 minutes - heated all the way through.
Sprinkle with chopped parsley before serving.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I like to serve with a little extra sour cream at the table.




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