Course : Main Course
Cuisine : American
Prep Time : 15 minutes
Cook Time : 30 minutes
Total Time : 45 minutes
Servings : 6
Ingredients:
- 2 lbs ground chuck
- 1 diced sweet yellow onion
- 8 oz. cremini mushrooms, cleaned, stemmed, and diced
- 2 minced garlic cloves
- 2 tbsp. all-purpose flour
- 1½ cups each of low-sodium chicken and beef broth
- ½ cup room temperature sour cream
- ½ cup ranch dressing
- ½ tsp. kosher salt
- 1 tsp. ground black pepper
- 8 oz. cooked egg noodles
- 1 cup Panko breadcrumbs
- 2 tbsp. melted unsalted butter
- 1 tbsp. fresh parsley, chopped
Instructions:
- Preheat your oven to 350°F. Lightly grease a 3-quart casserole dish with non-stick spray.
- In a large skillet, brown the ground chuck. Once done, mix in the onions and mushrooms, and sauté until onions turn translucent.
- Introduce the minced garlic and stir for about 30 seconds.
- Gradually sprinkle the flour over the mix, continuously stirring for about 2 minutes.
- Slowly pour the chicken and beef broths into the skillet, ensuring to scrape off any flavor-filled bits from the pan’s base.
- Incorporate the sour cream, ranch dressing, salt, and pepper into the mixture.
- Fold in the cooked egg noodles, ensuring an even spread.
- Transfer the mixture to your pre-prepared casserole dish.
- In a separate bowl, amalgamate the Panko breadcrumbs, melted butter, and parsley. Evenly distribute this breadcrumb blend over the stroganoff.
- Allow it to bake for 30 minutes or until you notice a bubbling effect.
- Once baked, set it aside to cool for approximately 10 minutes before serving.
Notes:
- For a health-conscious alternative, consider using low-fat sour cream or substituting with plain Greek yogurt.
- Leftovers? Store your Beef Stroganoff Casserole in the refrigerator for a maximum of 4 days or freeze it for up to 3 months.