Ground Beef Stroganoff Casserole

A light weeknight meal, this ground beef stroganoff casserole is made with extra lean beef, cream of mushroom soup, and fat-free sour cream.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 298 Calories

Ingredients

• 1 teaspoon salt
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 (8 ounce) package sliced fresh mushrooms
• 4 cups cooked egg noodles
• cooking spray
• 1 tablespoon Dijon mustard
• 1 pound extra-lean (94%) ground beef
• 0.5 teaspoon ground black pepper
• 0.5 cup dry white wine
• 1 (10.75 ounce) can fat-free condensed cream of mushroom soup (such as Campbell
• 0.5 cup fat-free sour cream

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Step 2

Spray a large nonstick skillet with cooking spray and set over medium-high heat. Add ground beef. Cook, breaking up, until browned, about 10 minutes. Season with salt and pepper.

Step 3

Stir mushrooms, onion, and garlic into the skillet. Cook and stir until onion is tender, about 2 minutes. Add wine; reduce heat to low and simmer for 3 minutes. Add cream of mushroom soup, sour cream, and mustard.

Step 4

Put cooked noodles in a large bowl and pour beef mixture over; toss to coat. Pour into the prepared baking dish and cover with aluminum foil.

Step 5

Bake in the preheated oven until bubbling, about 25 minutes.