Beef Stroganooff Casserole Recipe

• 1 lb Lean grnd beef
• 1/4 tsp Salt
• 1/8 tsp Black pepper
• 1 tsp Vegetable oil
• 8 ounce Sliced mushrooms
• 1 lrg Onion, minced
• 3 x Cloves garlic, chopped
• 1/4 c. White wine
• 1 can (10 3/4 ounce.) cream of mushroom soup, undiluted
• 1/2 c. Lowfat sour cream
• 1 Tbsp. Dijon mustard
• 4 c. Cooked egg noodles Minced fresh parsley, optional Radish slices and fresh Italian parsley, optional

1. Preheat oven to 350.
2. Spray 13x9 inch baking dish with nonstick cooking spray.
3. Place beef in large skillet; sprinkle with salt and pepper.
4. Brown beef over medium-high heat till no longer pink, stirring to seperate beef.
5. Drain fat from skillet; set aside beef.
6. Heat oil in same skillet over medium-high heat till warm.
7. Add in mushrooms, onion and garlic; cook and stir 2 min or possibly till onion is tender.
8. Add in wine.
9. Reduce heat to medium-low and simmer 3 min.
10. Remove from heat; stir in soup, lowfat sour cream and mustard till well combined.
11. Return beef to skillet.
12. Place noodles in prepared dish.
13. Pour beef mix over noodles; stir till noodles are well coated.
14. Bake uncovered, 30 min or possibly till heated through.
15. Sprinkle with minced parsley, if desiered.
16. Garnish with radish and parsley sprigs, if you like.
17. Makes 6 servings.

beef, salt, black pepper, vegetable oil, mushrooms, onion, garlic, white wine, cream of mushroom soup, sour cream, mustard, egg noodles

Taken from cookeatshare.com/recipes/beef-stroganooff-casserole-82523 (may not work)