Beef Stroganoff Casserole

Beef Stroganoff Casserole
Makes 6
Prep 20 m
Bake 20 m
Cook 21 m



  1. 1 of 4 Heat oven to 350 degrees F. Bring a large pot of salted water to boiling. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
  2. 2 of 4 Heat oil in a large skillet over medium-high heat. Season steak with 1/4 tsp each of the salt and pepper. Add steak to skillet in single layer. Cook 3 to 4 minutes, turning once. Remove to a plate.
  3. 3 of 4 Reduce heat to medium and add onion. Cook 3 minutes. Stir in mushrooms and saute 5 minutes. Add remaining 1/4 tsp each salt and pepper. Sprinkle with flour. Cook 1 minute. Whisk in broth. Bring to a simmer and add sherry, if using. Simmer 3 minutes.
  4. 4 of 4 Cook noodles in boiling water for 5 minutes. Drain. Remove sauce from heat and slowly stir in meat and sour cream. Add noodles and spoon into prepared dish. Cover with foil; bake at 350 degrees F for 20 minutes. Uncover and top with fried onions.
Nutrition Information for Beef Stroganoff Casserole
Servings Per Recipe: 6
Per Serving: 665 mg sodium, 522 kcal cal., 27 g pro., 50 g carb., 21 g Fat, total, 120 mg chol., 8 g sat. fat, 2 g fiber