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Hamburger Stroganoff Noodle Casserole
Andre Lewis

Hamburger Stroganoff Noodle Casserole

This casserole keeps the tang and mushrooms of stroganoff without using canned soup. Browning mushrooms separately prevents a gray watery sauce, and sour cream joins after the skillet leaves the heat. Egg noodles finish beneath a light Swiss top that browns without overwhelming the gravy.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8
Ingredients Method

Ingredients
  

  • 12 ounces wide egg noodles
  • 2 tablespoons vegetable oil divided
  • 1 pound 85% lean ground beef
  • 1 pound cremini mushrooms sliced
  • 1 small onion diced
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium beef broth
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup sour cream
  • 1 1/2 cups shredded Swiss cheese

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Cook the noodles 2 minutes short of done and drain.
  2. Brown the mushrooms in 1 tablespoon oil in two batches and transfer them to a plate. Add the remaining oil, beef and onion and cook until browned; drain.
  3. Stir in flour for 1 minute, then broth, Dijon, Worcestershire, salt and pepper. Simmer until lightly thickened.
  4. Remove from heat and fold in sour cream, mushrooms and noodles. Spread in the dish and top with Swiss.
  5. Bake for 25 to 30 minutes, until bubbling and lightly browned. Rest for 10 minutes.