This is a great make ahead meal to pop in the oven when ready. I like to make it with homemade egg noodles.
I did not put the crumb topping on this, but normally I would.
BEEF STROGANOFF CASSEROLE
(serves 6-8)
Pasta Ingredients:
*1 (16 ounce) bag egg noodles (the width is up to you)
*2 tablespoons fresh chives (1 tablespoon dried)
*1 tablespoon chopped fresh dill, (1/2 tablespoon dried)
*2 tablespoons chopped fresh parsley (1 tablespoon dried)
*1/2 teaspoon salt
*1/2 teaspoon ground black pepper
*3 tablespoons butter
Stroganoff Ingredients:
*1/8 cup olive oil
*1 1/2 - 2 pounds ground beef (I use 80/20)
*1/2 teaspoon salt
*1/2 teaspoon ground black pepper
*1 1/2 tablespoons Worcestershire sauce
*2 tablespoons butter
*1 (12 ounce) container white mushrooms, sliced thin
*1 medium yellow onion, chopped small
*4 garlic cloves, minced
*1 tablespoon fresh thyme (or 1/2 teaspoon dried)
*2 cup beef stock
*1/4 cup heavy cream
*1/2 cup sour cream
Topping Ingredients:
*4 tablespoons butter, melted
*2 cups bread crumbs (I like to make my own)
*2 tablespoons fresh chives (1 tablespoon dried)
*1 tablespoon chopped fresh dill, (1/2 tablespoon dried)
*2 tablespoons chopped fresh parsley (1 tablespoon dried)
*1 cup Monterey Jack cheese, shredded
| Pasta Directions: |
~Cook Pasta as directed on the package.
~Drain pasta.
~Stir in 3 tablespoons butter, 2 tablespoons fresh chives, 1/2 tablespoon fresh dill and 2 tablespoons fresh chives, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepeper until well mixed.
~Set aside.
Stroganoff Directions:
~Preheat oven to 400 degrees.
~Spray a 9x13 inch casserole pan with cooking spray.
~In a large skillet, over medium heat, heat 1/8 cup olive oil.
~Add in 1 1/2 - 2 pounds ground beef, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper and 1 1/2 tablespoon Worcestershire sauce.
~Cook until ground beef has browned, breaking it up as it cooks.
~Drain grease and set aside in bowl.
~In the same skillet, over medium heat, add 2 tablespoons butter and 1 (12 ounce) container of sliced mushrooms and cook until mushrooms are browned.
~Add in 1 medium chopped. yellow onions and cook for 1-2 minutes or until onions are soft and translucent, stirring often.
~Add in 4 minced garlic cloves, and cook for another 30-40 seconds, stirring continuously.
~Add mushrooms to ground beef mixture.
~Stir in 1 tablespoon fresh thyme and 2 cups beef stock, bring to a simmer.
~Stir in 1/4 cup heavy cream, 1/2 cup sour cram until well mixed.
~Add in cooked egg noodle and stir until noodles are well coated and pour into prepared 9x13 inch pan.
Topping Directions:
~In a small mixing bowl, add 2 cups breadcrumbs, 2 tablespoons fresh chives, 1 tablespoon fresh dill, 2 tablespoons fresh parsley, 1 cup shredded Monterey Jack cheese and 4 tablespoons melted butter.
~Stir until well combined.
~Sprinkle evenly over pasta mixture.
~Bake in preheated oven for 20-25 minutes or until mixture starts to turn a golden brown and is bubbly.
~Remove from oven and allow to rest for 5 minutes before serving.
