Beef Stroganoff Casserole
Makes 8 to 10 servings
  • 2 pounds ground chuck
  • 1 (8-ounce) package sliced fresh mushrooms
  • 1 cup chopped onion
  • 2 teaspoons minced garlic
  • 2 tablespoons all-purpose flour
  • Homemade Ranch Dressing (recipe follows)
  • 1 (15-ounce) can chicken broth
  • 1½ cups sour cream
  • 1 (8-ounce) package shredded mozzarella cheese
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 (16-ounce) package wide egg noodles, cooked according to package directions
  • 1 cup panko (Japanese bread crumbs)
  • 2 tablespoons butter, melted
  • 1 tablespoon chopped fresh parsley
  1. Preheat oven to 350°. Spray a 3-quart baking dish with cooking spray.
  2. In a large skillet, cook ground chuck, mushrooms, onion, and garlic over medium heat, stirring occasionally, until beef is browned and crumbly; drain. Sprinkle flour onto mixture, and cook, stirring constantly, for 2 minutes. Stir in Homemade Ranch Dressing and broth until combined. Cook, stirring occasionally, until mixture is slightly thickened, about 10 minutes.
  3. Remove from heat, and stir in sour cream, cheese, salt, and pepper until melted. Stir in egg noodles until well combined. Pour mixture into prepared pan.
  4. In a small bowl, stir together bread crumbs, melted butter, and parsley; sprinkle onto casserole.
  5. Bake until hot and bubbly, about 30 minutes. Let stand for 10 minutes before serving.
Kitchen Tip: Substitute 1 teaspoon of dried herbs for each tablespoon
of fresh herbs in Homemade Ranch Dressing.
Recipe by Paula Deen Magazine at