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Stroganoff Casserole

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We think of this casserole as comfort food at its best; it has hearty, hearty, hearty written all over it! Make it ahead for hectic weeknights. Then just toss a bag of salad greens with your favorite dressing, and supper's on the table!

Serves: 6

Cooking Time: 50 min

What You'll Need:
  • 12 ounces wide egg noodles
  • 1 pound ground chuck
  • 1 small onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery ribs, chopped
  • 1/2 cup beef broth
  • 1 (6-ounce) can tomato paste
  • 1 (4-ounce) can sliced mushrooms, drained
  • 1/2 teaspoon dried oregano
  • 1 (8-ounce) container sour cream
  • 1 (12-ounce) container small-curd cottage cheese
  • 1 teaspoon garlic salt
  • 2 cups (8-ounces) shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
What To Do:
  1. Preheat oven to 350 degrees F. Cook noodles according to package directions; drain and keep warm.
     
  2. Meanwhile, cook ground chuck in a large skillet, stirring until it crumbles and is no longer pink. Drain and return to skillet. Stir in onion, bell pepper, and celery. Cover and cook over medium-high heat 15 minutes or until vegetables are tender, stirring occasionally.
     
  3. Stir in beef broth and next 3 ingredients; set aside.
     
  4. Combine sour cream, cottage cheese, and garlic salt. Add noodles, tossing to coat. Spread half of noodle mixture in a lightly greased 9- x 13-inch baking dish. Top with half of meat mixture, half of mozzarella cheese, and half of Parmesan cheese. Repeat layers with remaining noodle and meat mixtures.
     
  5. Cover; bake 20 minutes. Sprinkle with remaining cheeses, and bake, uncovered, an additional 10 minutes.

     

OOH ITS SO GOOD!

This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.

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