Title: Beef Stroganooff Casserole
Categories: All newly t, Beef
Yield: 6 Servings

1 lb Lean ground beef
1/4 ts Salt
1/8 ts Black pepper
1 ts Vegetable oil
8 oz Sliced mushrooms
1 lg Onion, chopped
3 Cloves garlic, minced
1/4 c White wine
1 cn (10 3/4 oz.) cream of
-mushroom soup, undiluted
1/2 c Sour cream
1 tb Dijon mustard
4 c Cooked egg noodles
Chopped fresh parsley,
-optional
Radish slices and fresh
-Italian parsley, optional

Preheat oven to 350. Spray 13x9 inch baking dish with nonstick cooking
spray.

Place beef in large skillet; sprinkle with salt and pepper. Brown beef over
medium-high heat until no longer pink, stirring to seperate beef. Drain fat
from skillet; set aside beef.

Heat oil in same skillet over medium-high heat until hot. Add mushrooms,
onion and garlic; cook and stir 2 minutes or until onion is tender. Add
wine. Reduce heat to medium-low and simmer 3 minutes. Remove from heat;
stir in soup, sour cream and mustard until well combined. Return beef to
skillet.

Place noodles in prepared dish. Pour beef mixture over noodles; stir until
noodles are well coated.

Bake uncovered, 30 minutes or until heated through. Sprinkle with chopped
parsley, if desiered. Garnish with radish and parsley sprigs, if desired.

Makes 6 servings.

Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #657 by
L979@aol.com on Jul 6, 1997