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Ground Beef Casseroles

Granny's Ground Beef Stroganoff Casserole

1 lb. lean ground beef
1/4 tsp. salt
1/8 tsp. black pepper
1 tsp. vegetable oil
8 oz. sliced mushrooms
1 large onion, chopped
3 cloves garlic, minced
1/4 cup dry white wine
1 can cream of mushroom soup, undiluted
1/2 cup sour cream
1 Tblsp. Dijon mustard
4 cups cooked egg noodles


Preheat oven to 350 F. Spray a 9x13 inch baking dish with nonstick cooking spray.

Place beef in large skillet; season with salt & pepper. Brown beef over medium-high heat until no longer pink, stirring to separate beef. Drain fat from skillet; set beef aside.

Heat oil in same skillet over medium-high heat until hot. Add mushrooms, onion & garlic; cook and stir 2 minutes or until onion is tender. Add wine. Reduce heat to medium-low & simmer 3 minutes.

Remove from heat; stir in soup, sour cream & mustard until well combined. Return beef to skillet and stir.

Place noodles in prepared dish. Pour beef mixture over noodles; stir until noodles are well coated. Bake, uncovered, 30 minutes or until heated through. Sprinkle with chopped parsley, if desired.

Serves 6