Ground Beef Stroganoff Casserole #dinner #recipes

Make-ahead dish recipes pull at my heart strings, and the sauce in this one is so rich and smooth. Additionally, you don't need to break out a smooth jar of soup. It's 100% custom made, infant. You may even have whatever you need available as of now.

Plain or Greek Yogurt makes an ideal substitute for sour cream in dishes, for example, this. Mayonnaise may also be substituted. On the off chance that you don't have egg noodles close by, or would want to utilize an elective pasta.

This goulash can be set up as long as two days early and put away in the ice chest until prepared to heat. Mushrooms and peas make an extraordinary expansion to this dish. Mushrooms can be included simultaneously as the diced onions, while the peas can be added to the sauce when the sour cream is mixed in.

On the off chance that you want to spare yourself some time and overlook the goulash bit of this recipe, cook the noodles for the full timeframe instead of shaving off a moment. Add the noodles to the thickened sauce as showed in the recipe, mix to consolidate, and serve without extra heating! Sprinkle cheddar on top and close the top. Give it a chance to stew until the cheddar is warm and dissolved.

Also try our recipe Loaded Potato Meatloaf Casserole

This simple, make-ahead meal is all that you cherish about Hamburger Stroganoff with the comfort of utilizing ground meat and a bunch of straightforward fixings. (Also, no canned soup!)

Ingredients

• 8 oz. egg noodles uncooked
• 2 teaspoons olive oil
• 1 lb. ground beef I use 85% lean
• Salt/Pepper to taste
• 1 onion finely diced
• 2 cloves garlic minced
• 3 Tablespoons butter
• 2 Tablespoons flour
• 2 ½ cups beef broth
• ¾ cup sour cream
• 1 Tablespoon Dijon mustard
• 1 + 3/4 cups cheddar cheese, shredded
• Parsley to garnish

Instructions

1. Cook the egg noodles for one minute less than instructed on the package. Drain and set aside.
2. Heat the olive oil over medium-high heat in a Dutch Oven or large pot. Add the ground beef and cook and crumble until it’s browned and cooked through. Season with desired amounts of salt and pepper. 
3. Remove the cooked beef from the pot and set aside, leave the grease in the pan.
4. Add the onion to the pan and sauté over medium heat for 5 minutes, until soft and translucent.
5. Add the minced garlic and cook for additional minute, until fragrant.
6. Add the butter to the pan and swirl around until it’s melted.
7. Use a fork to stir in the flour and cook for 1 minute, stirring continuously.
8. Stir in half of the beef broth until incorporated, then add the second half.
9. Use a spatula to scrape up the brown bits from the bottom of the pan, this will give the sauce plenty of flavor.
10. Mix in the sour cream, mustard, and half of the cheese until well-combined. (Sour cream will keep melting and will eventually incorporate into the mix.) Let it simmer for 3-5 minutes, until thickened.
11. Add the ground beef back to the sauce. Use a silicone spatula to carefully mix in the egg noodles.
12. Pour into a 9x13 greased casserole dish and top with remaining cheese.
13. If serving immediately, bake uncovered at 375 degrees for 15-20 minutes, until the cheese is hot and melted.
14. If serving at a later date, cover and refrigerate until ready to serve, up to two days.
15. Bake refrigerated casserole at 375 degrees for 25 minutes covered, and an additional 5-10 minutes uncovered.
16. Top with chopped parsley and serve!

Read more our recipe : Lasagna Stuffed Chicken

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