beef stroganoff casserole

Ingredients

• 1 lb lean ground beef
• ¹⁄₄ teaspoon salt
• ¹⁄₄ teaspoon pepper
• 1 teaspoon oil, to taste
• 8 ounces sliced fresh mushrooms
• 1 large onion, chopped
• 3 minced garlic cloves, I just use the jarred kind
• ¹⁄₄ cup dry white wine or ¹⁄₄ cup chicken broth or ¹⁄₄ cup chicken bouillon
• 1 (10 3/4 ounce) can cream of mushroom soup
• ¹⁄₂ cup sour cream
• 1 tablespoon Dijon mustard
• 4 cups cooked egg noodles

Directions

1. In lg, deep frying pan, brown hamburger, salt and pepper until done, breaking up.
2. Drain grease, add oil, mushrooms, onion and garlic.
3. Cook and stir until onion is tender, about 2 minutes.
4. Add wine (*or sub), reduce heat to med-low and simmer 3 minutes.
5. Stir in soup, sour cream and mustard until combined.
6. Stir in cooked noodles, (**if pan is too small, pour noodles into large dish, pour meat mixture over, and toss to coat), then pour all into greased 13x9-inch baking dish or pan.
7. Cover and bake at 350°F for 20 minutes.
8. Uncover and bake 10 minutes longer.
9. *Serve with tossed salad and garlic bread.

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