Beef Stroganooff Casserole

* Exported from MasterCook *

Beef Stroganooff Casserole

Recipe By : Unknown Cooking Magazine
Serving Size : 6 Preparation Time :0:00
Categories : All Newly Typed Not Shared Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lean ground beef
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon vegetable oil
8 ounces sliced mushrooms
1 large onion -- chopped
3 cloves garlic -- minced
1/4 cup white wine
1 can (10 3/4 oz.) cream of mushroom soup -- undiluted
1/2 cup sour cream
1 Tablespoon Dijon mustard
4 cups cooked egg noodles
chopped fresh parsley -- optional
Radish slices and fresh Italian parsley -- optional

Preheat oven to 350. Spray 13x9 inch baking dish with nonstick cooking
spray.

Place beef in large skillet; sprinkle with salt and pepper. Brown beef over
medium-high heat until no longer pink, stirring to seperate beef. Drain fat
from skillet; set aside beef.

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 combined. Return beef to
skillet.

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 chopped
parsley, if desiered. Garnish with radish and parsley sprigs, if desired.

Makes 6 servings.

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