Creamy Beef Stroganoff Casserole
Ingredients:
- 1 pound ground beef
- 1 container (16 oz) sour cream
- 2 cans (10.5 oz each) cream of mushroom soup (you can use 1 can for a less saucy dish)
- 1 packet Lipton onion soup mix (optional, for extra flavor)
- Sliced mushrooms (optional)
- 1 bag (16 oz) egg noodles, cooked according to package instructions
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large skillet, brown the ground beef over medium heat until fully cooked. If using, add sliced mushrooms and cook until they’re softened and beef is nicely browned.
- If you’re using the Lipton onion soup mix, sprinkle it over the cooked beef and mushrooms, stirring well to incorporate the flavors. You can also season the mixture with your preferred spices like garlic powder, salt, and pepper for added taste.
- Once the flavors have melded, reduce the heat to low and add the sour cream and cream of mushroom soup to the skillet. Stir until the mixture is well combined and heated through. Adjust seasoning according to taste.
- Add the cooked egg noodles to the skillet and gently fold them into the creamy beef mixture until everything is evenly coated.
- Transfer the mixture to a greased 9×13-inch baking dish, spreading it out evenly.
- Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and heated through.
- Once done, remove from the oven and let it cool slightly before serving.
- Serve your creamy beef stroganoff casserole hot with a side of your favorite veggies for a satisfying meal that’s sure to please the whole family.
Enjoy your delicious homemade meal
