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Dive into this savory Beef Stroganoff Casserole that promises to be the star of your dinner table. Casseroles have a unique charm, elevating even familiar flavors to a new level of deliciousness.
Ingredients:
- 2 lbs ground chuck
- 1 diced sweet yellow onion
- 8 oz. cremini mushrooms cleaned, stemmed, and diced
- 2 minced garlic cloves
- 2 tbsp. all-purpose flour
- 1½ cups each of low-sodium chicken and beef broth
- ½ cup room temperature sour cream
- ½ cup ranch dressing
- ½ tsp. kosher salt
- 1 tsp. ground black pepper
- 8 oz. cooked egg noodles
- 1 cup Panko breadcrumbs
- 2 tbsp. melted unsalted butter
- 1 tbsp. fresh parsley chopped
Instructions
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Preheat your oven to 350°F. Lightly grease a 3-quart casserole dish with non-stick spray.
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In a large skillet, brown the ground chuck. Once done, mix in the onions and mushrooms, and sauté until onions turn translucent.
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Introduce the minced garlic and stir for about 30 seconds.
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Gradually sprinkle the flour over the mix, continuously stirring for about 2 minutes.
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Slowly pour the chicken and beef broths into the skillet, ensuring to scrape off any flavor-filled bits from the pan’s base.
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Incorporate the sour cream, ranch dressing, salt, and pepper into the mixture.
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Fold in the cooked egg noodles, ensuring an even spread.
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Transfer the mixture to your pre-prepared casserole dish.
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In a separate bowl, amalgamate the Panko breadcrumbs, melted butter, and parsley. Evenly distribute this breadcrumb blend over the stroganoff.
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Allow it to bake for 30 minutes or until you notice a bubbling effect.
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Once baked, set it aside to cool for approximately 10 minutes before serving.
Notes
- For a health-conscious alternative, consider using low-fat sour cream or substituting with plain Greek yogurt.
- Leftovers? Store your Beef Stroganoff Casserole in the refrigerator for a maximum of 4 days or freeze it for up to 3 months.
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