Easy Beef Stroganoff Casserole

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Here's a classic beef stroganoff that even the strapped-for-time crowd can pull off. Our tasty casserole version is ready in under an hour.

2 cups egg noodles, uncooked

2 Tbsp. butter

1 onion, chopped

1 pkg. (8 oz.) sliced fresh mushrooms

1 lb. extra-lean ground beef

2 Tbsp. LEA & PERRINS Worcestershire Sauce

1/2 tsp. pepper

2 Tbsp. flour

1 cup beef broth

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

3 Tbsp. KRAFT Grated Parmesan Cheese, divided

1/4 cup chopped fresh parsley

Heat oven to 375ºF.

Cook noodles as directed on package, omitting salt. Meanwhile, melt butter in large deep skillet on medium heat. Add onions; cook and stir 5 min. Add mushrooms; cook and stir 5 min. Add meat to skillet; cook, stirring to break up meat, until no longer pink, about 5 min. Add Worcestershire sauce and pepper; cook 1 min.

Add flour to meat mixture; cook and stir 1 min. Add broth; cook and stir 5 min. Turn off heat; stir in sour cream.

Add noodles and 2 Tbsp. Parmesan to meat mixture; mix well and spoon into 2-qt. round baking dish. Sprinkle with remaining Parmesan. Bake, uncovered, 20 to 25 min. or until heated through. Sprinkle with parsley.