Ground Beef Stroganoff Casserole

Flora S.


  • 1 pound extra-lean 94% ground beef
  • 1 teaspoon salt
  • ½ tsp ground black pepper
  • 1 8 oz package sliced fresh mushrooms
  • 1 large onion chopped
  • 3 cloves garlic minced
  • ½ cup dry white wine
  • 1 10.75 oz can fat-free condensed cream of mushroom soup (such as Campbell's®)
  • ½ cup fat-free sour cream
  • 1 tablespoon Dijon mustard
  • 4 cups cooked egg noodles


  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Spray a large nonstick skillet with cooking spray and set over medium-high heat. Add ground beef. Cook, breaking up, until browned, about 10 minutes. Season with salt and pepper.
  • Stir mushrooms, onion, and garlic into the skillet. Cook and stir until onion is tender, about 2 minutes. Add wine; reduce heat to low and simmer for 3 minutes. Add cream of mushroom soup, sour cream, and mustard.
  • Put cooked noodles in a large bowl and pour beef mixture over; toss to coat. Pour into the prepared baking dish and cover with aluminum foil.
  • Bake in the preheated oven until bubbling, about 25 minutes."

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Sunday 1pm - 5pm