Ground Beef Stroganoff Casserole
Description
A light weeknight meal, this ground beef stroganoff casserole is made with extra lean beef, cream of mushroom soup, and fat-free sour cream.
Ingredients
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cooking spray
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1 pound extra-lean (94%) ground beef
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1 teaspoon salt
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1/2 teaspoon ground black pepper
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1 (8 ounce) package sliced fresh mushrooms
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1 large onion, chopped
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3 cloves garlic, minced
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1/2 cup dry white wine
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1 (10 3/4 ounce) can fat-free condensed cream of mushroom soup (such as Campbell's®)
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1/2 cup fat-free sour cream
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1 tablespoon Dijon mustard
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4 cups cooked egg noodles
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2
Spray a large nonstick skillet with cooking spray and set over medium-high heat. Add ground beef. Cook, breaking up, until browned, about 10 minutes. Season with salt and pepper.
3
Stir mushrooms, onion, and garlic into the skillet. Cook and stir until onion is tender, about 2 minutes. Add wine; reduce heat to low and simmer for 3 minutes. Add cream of mushroom soup, sour cream, and mustard.
4
Put cooked noodles in a large bowl and pour beef mixture over; toss to coat. Pour into the prepared baking dish and cover with aluminum foil.
5
Bake in the preheated oven until bubbling, about 25 minutes.