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Beef Stroganoff Casserole

Jennifer Young
A creamy pasta casserole made with beef, mushrooms and Campbell's Soups for Easy Cooking
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Total Time 35 mins
Servings 6

Ingredients
  

  • 16 oz wide egg noodles
  • 1 Tbsp olive oil
  • 1 lb stir fry beef sirloin chopped
  • 1/2 yellow onion finely chopped
  • 12 oz sliced white mushrooms
  • 1 carton Campbell's Savory Portobello Mushroom Soups for Easy Cooking
  • 1/2 cup sour cream
  • salt and pepper to taste

Instructions
 

  • 1. Preheat oven to 375 degrees. In a large pot of boiling salted water, cook egg noodles 2-3 minutes less than package directions. {For example, if it says to cook them for 8 minutes, only cook for 5.} Drain well, but do not rinse.
  • 2. Meanwhile, heat olive oil in a large skillet over medium heat. Add beef and brown for about 3 minutes. Remove beef from pan and add onions and mushrooms; saute for about 3-4 minutes, or until onions are translucent.
  • 3. Return beef to the pan, and add in soup and sour cream. Cook for 2-3 minutes to combine flavors; add in egg noodles and mix well to combine.
  • 4. Pour noodle mixture into a greased 9"x13" pan; bake for 20-25 minutes.

Notes

Note: If making ahead, cover and refrigerate after pouring noodle mixture into 9"x13" pan. When ready to bake, remove cover and bake in a preheated 375 degree oven for 25-30 minutes.