Cooking with Kat
Baked Beef Stroganoff
HUBBY DELICIOUS METER: 10/10
This tasty dish brings the classic skillet beef stroganoff into a baked casserole with an easy way to eat your veggies and indulge in this creamy comfort food! You can sub broccoli florets for whatever veggies you feel are fit.
I have used cauliflower as well. Whether you are cooking for two or more adjust portions for meat, noodles, and veggies as desired.
* 1-2 cups of egg noodles
* Stew beef (or cut up cube steak, or ground beef can be used)
* Oil or 2 tbsp butter
* Onion
* 1-2 tbsp Minced Garlic
* 1 can of cream of mushroom
* 2 cans of mushrooms or 1 cup fresh
* Paprika
* 1 cup of milk
* Celery
* 1 cup (or more) broccoli florets (frozen is okay)
* 1/3 cup of sour cream (OPTIONAL)
* Shredded mozzerella (OPTIONAL)
Total Prep Time: 20 minutes.
Total Cooking Time: 40 minutes.
INGREDIENTS
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Chop onion, celery, & mince garlic.
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Cook egg noodle first. (In a pot of water, boil for 10 minutes or less, I use 1-2 cups).
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Preheat oven to 375 degrees.
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Heat oil or 2 tbsp butter in a saucepan/pot.
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Saute' onion & minced garlic.
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Add in stew beef.
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Add in the cream of mushroom soup.
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Add in two cans of mushrooms (or one cup of fresh mushrooms).
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Add in salt & pepper.
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Stir.
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Add in celery.
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Add in paprika.
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Add in one cup of milk.
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Add in 1/3 cup of sour cream (OPTIONAL).
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Add in one (or more) cup of broccoli florets.
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Stir & put the lid on the pot. Simmer for 10 minutes.
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Spray a baking dish.
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Cover a layer noodles onto the bottom of the baking dish.
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When the sauce is ready, pour it over the egg noodles.
Add one more layer of noodle & sauce if desired) -
Cover with aluminum foil.
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Bake for 20 minutes & garnish with shredded cheese (cheese is optional)
Serve!
DIRECTIONS
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