Beef Stroganoff Casserole

Directions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with cooking spray.
2. In a large skillet, heat the olive oil over medium-high heat. Add the sliced beef and cook until browned, about 2-3 minutes per side. Remove the beef from the skillet and set aside.
3. In the same skillet, add the diced onion and minced garlic. Cook until softened, about 3-4 minutes.
4. Add the sliced mushrooms to the skillet and cook until they release their juices and become tender, about 5-6 minutes.
5. Return the cooked beef to the skillet. Stir in the beef broth, sour cream, Worcestershire sauce, and Dijon mustard. Season with salt and pepper to taste.
6. Add the cooked egg noodles to the skillet and toss until everything is well combined.
7. Transfer the beef and noodle mixture to the prepared baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and garnish with chopped fresh parsley before serving.

Kitchen Equipment Needed

• Large skillet
• 9×13 inch baking dish
• Cooking spray
• Mixing spoon

How to Store Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions until warmed through, or reheat the entire casserole in the oven at 350°F (175°C) for 20-25 minutes.

Food and Drink Pairings

Beef stroganoff casserole pairs beautifully with a crisp green salad dressed with a tangy vinaigrette. For a complete meal, serve it alongside steamed vegetables or roasted potatoes. As for beverages, a glass of red wine, such as a pinot noir or merlot, complements the richness of the dish perfectly.